Vegetarian

Spring Noodle stir fry w/ asparagus and walnuts is for Dinner.

Spring Noodle stir fry w/ asparagus and walnuts takes 15 minutes to prepare.

Spring Noodle stir fry w/ asparagus and walnuts takes 15 minutes to cook.

Spring Noodle stir fry w/ asparagus and walnuts makes 4 servings.

The ingredients for Spring Noodle stir fry w/ asparagus and walnuts are:

1/4 cup sesame oil
2 1/2 T apple cider vinegar
2 T soy sauce
1 1/2 T chopped garlic
1 1/2 T finely chopped fresh ginger
1/2 tsp crushed red pepper
1/4 lb. vermicelli or capellini pasta (I used whole wheat spaghetti)
1 cup walnuts
1 onion coarsley chopped
1 lb. asparagus, cut on an angle into 1 inch pieces
1/2 lb sugar snap peas, halved

Here is how you make Spring Noodle stir fry w/ asparagus and walnuts:

In a small bowl, whisk together 3 T sesame oil, 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 med heat. Add the walnuts and toast, 2-3 min. Transfer to a bowl, wipe out the skillet and heat the remaining 1 T seasame oil over high heat. Add the onion and asparagus and cook for 2-3 min. Add the sugar snap peas and the sesame oil sauce; cook for 1 min over hight heat. Lower the heat to med, add the pasta and cook, stirring until heated through, 2 min. Top with the walnuts.Number of Servings: 4Recipe submitted by SparkPeople user FRID2611.

The nutritional information for Spring Noodle stir fry w/ asparagus and walnuts is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 502.0

• Total Fat: 34.0 g
• Cholesterol: 0.0 mg
• Sodium: 548.6 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 8.8 g
• Protein: 13.2 g