Recipe by JanuaryBride
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!
Top Review by magpie diner
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
- 1⁄4 cup dark sesame oil
- 2 1⁄2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons finely chopped garlic
- 1 1⁄2 tablespoons finely chopped fresh ginger
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 lb vermicelli (may sub capellini pasta)
- 1 cup walnuts, coarsely chopped
- 1 onion, coarsely chopped
- 1 lb asparagus, cut on an angle into 1-inch pieces
- 1⁄2 lb sugar snap pea, halved
Directions See How It's Made
- In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
- In a pot of boiling, salted water, cook the pasta until al dente; drain.
- 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.
- Add the onion and asparagus and cook for 2 to 3 minutes.
- Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.
- Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.
- Top with the walnuts.