Chinese Noodles with Asparagus and Cashews

[Guest guest]

* Exported from MasterCook *

 

CHINESE NOODLES WITH ASPARAGUS AND CASHEWS

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon grated fresh ginger

2 teaspoons dark sesame oil

2 tablespoons natural soy sauce

1 teaspoon natural granulated sugar

3 medium carrots

1 pound slender asparagus

6 fresh shiitake or other brown mushrooms -- (6 to 8)

8 ounces Chinese wheat noodles (or substitute udon

or linguine)

2 scallions -- cut into 2-inch lengths on a diagonal (2 to

3)

1 tablespoon vegetable or peanut oil

1/2 cup chopped toasted cashews

 

Cashews add a delectable richness to this simple stir-fry. It makes good use of

the slender asparagus of spring.

 

Combine the ginger, sesame oil, soy sauce, and sugar in a small bowl with 1/4

cup water and stir together. Set aside until needed.

 

Cut the carrots into thick matchsticks, about 2 inches in length. Trim the

bottoms from the asparagus stalks, and cut into 2-inch lengths on a diagonal.

Clean the mushrooms, remove the stems, and slice the caps.

 

Begin cooking the noodles in plenty of rapidly simmering water until al dente,

then drain.

 

Meanwhile, heat the vegetable oil in a wok or stir-fry pan. Add the carrots and

stir-fry over medium-high heat for 2 minutes. Stir in the asparagus and

mushrooms and stir-fry for another 3 to 4 minutes, or until the vegetables are

tender-crisp. Stir in the scallions.

 

Add to the reserved soy sauce mixture to the wok along with the noodles and

stir-fry for 3 minutes more, or so, until everything is well mixed and heated

through. Serve at once, garnishing each serving with a sprinkling of cashew

pieces. Pass around extra soy sauce for whoever wants more.

 

 

 

 

Source:

" vegetarian kitchen newsletter 3-5-2002 "

 

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

 

Per Serving (excluding unknown items): 46 Calories; 2g Fat (44.3% calories from

fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0