Spring Noodle Stir-Fry With Asparagus and Walnuts

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!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

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.