Meatless Monday! Spring Noodle Stir Fry

This is another Rachael Ray recipe. It's quite yummy. Nice flavors, it satisfies our craving for Chinese Food....which we are quite lacking in these parts.

Ingredients:

• 1/4 cup dark sesame oil
• 2-1/2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 1-1/2 tablespoons finely chopped garlic
• 1-1/2 tablespoons finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper
• 1/4 pound vermicelli or capellini pasta
• 1 cup walnuts, coarsely chopped
• 1 onion, coarsely chopped
• 1 pound asparagus, cut on an angle into 1-inch pieces
• 1/2 pound sugar snap peas, halved

Directions:

1. In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.

2. In a pot of boiling, salted water, cook the pasta until al dente; drain.

3. Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes. Top with the walnuts.

If you'd like to read more about going meatless once a week, visit Meatless Monday!