Asian Noodles
By: Anonymous
Published: Monday, November 30, 2009 - 5:10pm

Ingredients




12 ounces dry egg noodles
8 ounces snow peas
1 medium red bell pepper julienned
2 mediums carrots julienned
2 scallions, white and light green parts sliced
1/2 cup cashews (optional)
2 tablespoons peanut oil
1 garlic clove minced
1 green chile pepper seeded, minced
4 ounces fresh shiitake mushrooms stemmed, sliced
3 tablespoons rice wine vinegar
2 teaspoons minced fresh ginger
1 tablespoon hoisin sauce

Preparation

1 Cook noodles according to package directions; drain well. 2 Blanch snow peas in boiling water 1 minute. Drain and refresh in cold water, then pat dry. Transfer to medium bowl. Add carrots and scallions. 3 In medium skillet, heat oil over medium heat. Add garlic and chile pepper and cook, stirring often, 30 seconds. Add mushrooms and cook, stirring often, 2 minutes. Add mushrooms to bowl with vegetables. 4 Add vinegar, ginger and hoisin sauce to pan and warm through. Pour over vegetables. Add noodles and toss. Serve warm or at room temperature. 5 This recipe yields 4 servings. 6 Comments: Once the vegetables have been sliced, this tasty main dish salad can be thrown together in minutes. 7 Serve these noodles with a packaged miso soup mix.