Spring Noodle Stir-Fry with Asparagus and Walnuts - Rachael Ray Every Day

Spring Noodle Stir-Fry with Asparagus and Walnuts

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Spring Noodle Stir-Fry with Asparagus and Walnuts
  • Cook Time
  • Prep Time
  • 4Servings

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
  • 1/4 pound vermicelli or capellini pasta
  • 1 cup walnuts, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 pound asparagus, cut on an angle into 1-inch pieces
  • 1/2 pound sugar snap peas, halved

Preparation

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.