Asian Noodles


Photo: flickr user avlxyz
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Ingredients

12 ounces dry egg noodles
8 ounces snow peas
1 medium red bell pepper julienned
2 mediums carrots julienned
2 scallions, white and light green parts sliced
1/2 cup cashews (optional)
2 tablespoons peanut oil
1 garlic clove minced
1 green chile pepper seeded, minced
4 ounces fresh shiitake mushrooms stemmed, sliced
3 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
1 tablespoon hoisin sauce

Preparation

1
Cook noodles according to package directions; drain well.
2
Blanch snow peas in boiling water 1 minute. Drain and refresh in cold water, then pat dry. Transfer to medium bowl. Add carrots and scallions.
3
In medium skillet, heat oil over medium heat. Add garlic and chile pepper and cook, stirring often, 30 seconds. Add mushrooms and cook, stirring often, 2 minutes. Add mushrooms to bowl with vegetables.
4
Add vinegar, ginger and hoisin sauce to pan and warm through. Pour over vegetables. Add noodles and toss. Serve warm or at room temperature.
5
This recipe yields 4 servings.
6
Comments: Once the vegetables have been sliced, this tasty main dish salad can be thrown together in minutes.
7
Serve these noodles with a packaged miso soup mix.

Tools

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Tags:

free
vegan
dairy
noodle
pasta

Yield:

4.0 servings

Added:

Monday, November 30, 2009 - 5:10pm

Creator:

Anonymous

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