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Spring Noodle Stir-Fry With Asparagus and Walnuts

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“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:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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