Noodle: Asian Noodles
Source of Recipe
fooddownunder.com
List of Ingredients
12 ounce dry egg noodles
8 ounce Snow peas
1 medium Red bell pepper julienned
2 medium Carrots julienned
2 Scallions sliced
1/2 cup Cashews optional
2 tablespoon Peanut oil
1 clove Garlic minced
1 green chile pepper seeded, minced
4 ounce Fresh shiitake mushrooms stemmed, sliced
3 tablespoon rice wine vinegar
2 teaspoon Minced fresh ginger
1 tablespoon Hoisin sauce Recipe
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. This recipe yields 4 servings.
Comments: Once the vegetables have been sliced, this tasty main dish salad can be thrown together in minutes. Serve these noodles with a packaged miso soup mix.
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