Tuesday, May 17, 2005

Spring Noodle Stir-Fry with Asparagus and Walnuts

Spring Noodle Stir-Fry with Asparagus and Walnuts (Adapted from Rachael Ray)

1/4 cup toasted sesame oil, divided
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
4 cloves garlic, minced
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper
4 ounces dry vermicelli pasta
3/4 cup chopped onion
16 ounces asparagus, bottoms trimmed and spears sliced on an angle into 1" pieces
8 ounces sugar snap peas, halved
3/4 cup chopped walnuts, toasted

In a small bowl, whisk together 3 tablespoons oil, vinegar, soy sauce, garlic, ginger and crushed red pepper.

In a pot of salted boiling water, add pasta and cook according to package directions. Drain well.

Meanwhile, add remaining tablespoon of oil in a large skillet over high heat. Add the onion - cook, stirring occasionally, for 3 minutes. Stir in asparagus and cook for 2 minutes. Add the peas and sesame oil sauce - continue to cook for 1 minute. Reduce heat to medium - add in the cooked pasta and cook, stirring, until heated through, about 2 minutes. Serve with walnuts scattered over the top.

Makes about 4 servings.

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