Asian Noodles with Asparagus and Cashews
Cashews add a delectable richness to this simple stir-fry. It makes good use of the slender asparagus of spring.
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 (green onions), cut into 2-inch lengths on a diagonal
1 tablespoon vegetable or peanut oil
1/2 cup chopped toasted cashews
- 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.
- 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.
- Begin cooking the noodles in plenty of rapidly simmering water until al dente, then drain.
- 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.
- 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 individual tastes.
Makes 4 servings.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.