Udon Noodles With Asparagus And Cashews

[Guest guest]

* Exported from MasterCook *

 

Udon Noodles With Asparagus And Cashews

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 79

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound whole wheat udon noodles

1 tablespoon canola oil

1 teaspoon dark sesame oil

1 clove garlic, minced -- up to 2

1 1/2 pounds slender asparagus, bottoms trimmed,

scraped if necessary

and cut into 1-inch pieces

1 cup snow peas -- trimmed

2 tablespoons dry sherry

2 tablespoons soy sauce or tamari -- or to taste

1 1/2 teaspoons cornstarch

1/4 cup chopped cashew pieces

 

4 to 6 servings

 

Thick, hearty noodles are intertwined with delicious cashews and young

asparagus in a light sauce.

 

Cook the noodles al dente in rapidly simmering water, then drain and

transfer to a covered serving casserole.

 

In the meantime, heat the oils in a wok or large skillet. Add the garlic

and stir-fry for 1 minute. Add the asparagus along with 2 tablespoons or

so of water and stir-fry until it is bright green. Add the snow peas,

sherry, and soy sauce. Continue to stir-fry until the snow peas and

asparagus are crisp-tender.

 

Dissolve the cornstarch in 1/4 cup cold water. Pour over the vegetables

and stir in quickly. Let the liquid bubble until thickened. Pour over the

noodles and toss together. Add the cashews and toss again. Serve at once.

 

Note: Whole wheat udon noodles are usually available in natural food

stores. Oriental markets carry udon also, but not always the whole-grain

variety If you can't find udon noodles, substitute linguine.

 

Calories: 200, Carbohydrate: 24 g, Total fat: 7 g, Cholesterol: 0 g,

Protein: 7 g, Sodium: 414 mg.

 

 

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[Guest guest]

what are udon noodles?

 

Laurie