Cashews add a delectable richness to this simple stir-fry. It makes good use of the slender asparagus of spring.

Chinese Noodles with Asparagus and Cashews

1 teaspoon grated fresh ginger
2 teaspoons dark sesame oil
2 tablespoons natural soy sauce
1 teaspoon natural granulated sugar
3 medium carrots
1 pound slender asparagus
6 to 8 fresh shiitake or other brown mushrooms
8 ounces Chinese wheat noodles (or substitute udon or linguine)
2 to 3 scallions, cut into 2-inch lengths on a diagonal
1 tablespoon vegetable or peanut oil
1/2 cup chopped toasted cashews

1. Combine the ginger, sesame oil, soy sauce, and sugar in a small bowl with 1/4 cup water and stir together. Set aside until needed.
2. Cut the carrots into thick matchsticks, about 2 inches in length. Trim the bottoms from the asparagus stalks, and cut into 2-inch lengths on a diagonal. Clean the mushrooms, remove the stems, and slice the caps.
3. Begin cooking the noodles in plenty of rapidly simmering water until al dente, then drain.
4. Meanwhile, heat the vegetable oil in a wok or stir-fry pan. Add the carrots and stir-fry over medium-high heat for 2 minutes. Stir in the asparagus and mushrooms and stir-fry for another 3 to 4 minutes, or until the vegetables are tender-crisp. Stir in the scallions.
5. Add to the reserved soy sauce mixture to the wok along with the noodles and stir-fry for 3 minutes more, or so, until everything is well mixed and heated through. Serve at once, garnishing each serving with a sprinkling of cashew pieces. Pass around extra soy sauce for whoever wants more.

Makes 4 servings.

Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.