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    You are in: Home / Recipes / Spring Noodle Stir-Fry With Asparagus and Walnuts Recipe
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    Spring Noodle Stir-Fry With Asparagus and Walnuts

    Spring Noodle Stir-Fry With Asparagus and Walnuts. Photo by magpie diner

    1/1 Photo of Spring Noodle Stir-Fry With Asparagus and Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    JanuaryBride's Note:

    A great vegan recipe from Rachael Ray's March 2009 magazine; states it is originally from cookbook author Mollie Katzen and it is supposed to satisfy even the most serious carnivore!

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    Units: US | Metric


    1. 1
      In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
    2. 2
      In a pot of boiling, salted water, cook the pasta until al dente; drain.
    3. 3
      Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat.
    4. 4
      Add the onion and asparagus and cook for 2 to 3 minutes.
    5. 5
      Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.
    6. 6
      Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.
    7. 7
      Top with the walnuts.

    Ratings & Reviews:

    • on June 27, 2010


      I think Rachel Ray should do this one on her 30 minute meal show, because this is such a quick dish to prepare, great weeknight meal. The sauce is much simpler than many other Asian noodle dishes, which was nice...had everything on hand (and usually would). I went a little lighter on the ac vinegar, just personal preference, but otherwise I thought it was great as-is. The walnuts were an unusual touch, could easily be subbed if you're not a walnut fan. I used some brown rice spag noodles in place of vermicelli which worked out really well. Thanks JB! ZWT6

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2009



    Nutritional Facts for Spring Noodle Stir-Fry With Asparagus and Walnuts

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 487.4
    Calories from Fat 302
    Total Fat 33.6 g
    Saturated Fat 3.9 g
    Cholesterol 0.0 mg
    Sodium 523.4 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 7.5 g
    Sugars 5.1 g
    Protein 13.4 g

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