1 lb asparagus, cut on an angle into 1-inch pieces
1/2 lb sugar snap peas, halved
Instructions
In a small bowl, whisk together 3 tbsp 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, 2-3 mins. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tbsp sesame oil over high heat. Add the onion and asparagus and cook for 2-3 mins. Add the sugar snap peas and the sesame oil sauce; cook for 1 min over high heat. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 mins. Top with the walnuts.
Originally Submitted
7/22/2010
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You can add this Spring Noodle Stir-Fry with Asparagus & Walnuts recipe to your own private DesktopCookbook.
