Spring Noodle Stir-Fry With Asparagus and Walnuts

READY IN: 30mins
Recipe by jenne

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

Ingredients Nutrition


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

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