SPRING NOODLE STIR-FRY WITH ASPARAGUS AND WALNUTS

Spring Noodle Stir-Fry With Asparagus and Walnuts image

Provided by januarybride

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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1/4 cup dark sesame oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 lb vermicelli (may sub capellini pasta)
1 cup walnuts, coarsely chopped
1 onion, coarsely chopped
1 lb asparagus, cut on an angle into 1-inch pieces
1/2 lb sugar snap pea, halved

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.

Nutrition Facts : Calories 487.4, Fat 33.6, SaturatedFat 3.9, Sodium 523.4, Carbohydrate 39.2, Fiber 7.5, Sugar 5.1, Protein 13.4