Spring Noodle stir fry w/ asparagus and walnuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup sesame oil2 1/2 T apple cider vinegar2 T soy sauce1 1/2 T chopped garlic1 1/2 T finely chopped fresh ginger1/2 tsp crushed red pepper1/4 lb. vermicelli or capellini pasta (I used whole wheat spaghetti)1 cup walnuts1 onion coarsley chopped1 lb. asparagus, cut on an angle into 1 inch pieces1/2 lb sugar snap peas, halved
In a small bowl, whisk together 3 T sesame oil, 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 med heat. Add the walnuts and toast, 2-3 min. Transfer to a bowl, wipe out the skillet and heat the remaining 1 T seasame oil over high heat. Add the onion and asparagus and cook for 2-3 min. Add the sugar snap peas and the sesame oil sauce; cook for 1 min over hight heat. Lower the heat to med, add the pasta and cook, stirring until heated through, 2 min. Top with the walnuts.
Number of Servings: 4
Recipe submitted by SparkPeople user FRID2611.
In a pot of boiling, salted water, cook the pasta until al dente; drain.
Heat a large skillet over med heat. Add the walnuts and toast, 2-3 min. Transfer to a bowl, wipe out the skillet and heat the remaining 1 T seasame oil over high heat. Add the onion and asparagus and cook for 2-3 min. Add the sugar snap peas and the sesame oil sauce; cook for 1 min over hight heat. Lower the heat to med, add the pasta and cook, stirring until heated through, 2 min. Top with the walnuts.
Number of Servings: 4
Recipe submitted by SparkPeople user FRID2611.
Nutritional Info Amount Per Serving
- Calories: 502.0
- Total Fat: 34.0 g
- Cholesterol: 0.0 mg
- Sodium: 548.6 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 8.8 g
- Protein: 13.2 g
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