Spring Noodle Stir Fry With Asparagus And Walnuts
A great vegan recipe from rachael ray's march 2009 magazine; states it is originally from cookbook author mollie katzen and it is supposed to satisfy even the most serious carnivore!!
Steps
In a small bowl , whisk together 3 tablespoons sesame oil , the vinegar , soy sauce , garlic , ginger and crushed red pepper.
In a pot of boiling , salted water , cook the pasta until al dente.
Drain.
Heat a large skillet over medium heat.
Add the walnuts and toast , 2 to 3 minutes.
Transfer to a bowl , wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat.
Add the onion and asparagus and cook for 2 to 3 minutes.
Add the sugar snap peas and the sesame oil sauce.
Cook for 1 minute over high heat.
Lower the heat to medium , add the pasta and cook , stirring , until heated through , 2 minutes.
Top with the walnuts.
Ingredients
dark sesame oil, apple cider vinegar, soy sauce, garlic, fresh ginger, crushed red pepper flakes, vermicelli, walnuts, onion, asparagus, sugar snap pea