Asian Noodles

Ingredients

– 2 mediums carrots julienned

– 1/2 cup cashews (optional)

– 12 ounces dry egg noodles

– 2 teaspoons minced fresh ginger

– 4 ounces fresh shiitake mushrooms stemmed, sliced

– 1 garlic clove minced

– 1 green chile pepper seeded, minced

– 1 tablespoon hoisin sauce

– 2 tablespoons peanut oil

– 1 medium red bell pepper julienned

– 3 tablespoons rice wine vinegar

– 2 scallions, white and light green parts sliced

– 8 ounces snow peas

 

Preparation

Cook noodles according to package directions; drain well.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.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.

 

Add vinegar, ginger and hoisin sauce to pan and warm through.

 

Pour over vegetables.

 

Add noodles and toss.

 

Serve warm or at room temperature.This recipe yields 4 servings.Comments: Once the vegetables have been sliced, this tasty main dish salad can be thrown together in minutes.

 

Serve these noodles with a packaged miso soup mix.