Asian Noodles With Asparagus And Cashews

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* Exported from MasterCook *

 

Asian Noodles With Asparagus And Cashews

 

Recipe By : www.vegkitchen.com 4/01

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces Japanese udon noodles

OR Chinese wheat 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

 

Serves: 4

 

Thick, hearty noodles are intertwined with delicious cashews and early

season asparagus in a light sauce. You'll find Asian noodles in specialty

shops or in the Asian foods section of well-stocked supermarkets.

 

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 one minute. Add the asparagus along with two 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.

 

 

 

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