Asian Noodles

Recipe Ingredients

12 oz	340g	Dry egg noodles
8 oz	227g	Snow peas
1 oz	28g	Red bell pepper - julienned (medium)
2 oz	56g	Carrots - julienned (medium)
2		Scallions, white and light green parts - sliced
1/2 cup	118ml	Cashews - (optional)
2 tablespoons	30ml	Peanut oil
1		Garlic clove - minced
1		Green chile pepper - seeded, minced
4 oz	113g	Fresh shiitake mushrooms - stemmed, sliced
3 tablespoons	45ml	Rice wine vinegar
2 teaspoons	10ml	Minced fresh ginger
1 tablespoon	15ml	Hoisin sauce

Recipe Instructions

Cook noodles according to package directions; drain well.  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.

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.

Add vinegar, ginger and hoisin sauce to pan and warm through. Pour over vegetables. Add noodles and toss. Serve warm or at room temperature.

Source:
"Vegetarian Times, February 2001"

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