Spring Noodle stir fry w/ asparagus and walnuts
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spring Noodle stir fry w/ asparagus and walnuts calories by ingredient
Introduction
4 servings 4 servingsNumber of Servings: 4
Ingredients
-
1/4 cup sesame oil
2 1/2 T apple cider vinegar
2 T soy sauce
1 1/2 T chopped garlic
1 1/2 T finely chopped fresh ginger
1/2 tsp crushed red pepper
1/4 lb. vermicelli or capellini pasta (I used whole wheat spaghetti)
1 cup walnuts
1 onion coarsley chopped
1 lb. asparagus, cut on an angle into 1 inch pieces
1/2 lb sugar snap peas, halved
Directions
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.