Spring Noodle Stir Fry

This is a recipe that doesn't really require a recipe, if that makes any sense. Stir fry by its very nature is a bit slapdash, a bit improvised, a bit unpredictable. But sometimes some ingredients deserve a recommendation. This recipe is a little bit like every stir fry I've ever made, and a little bit unlike any of them. It takes advantage of some lovely green spring vegetables, and introduces toasted walnuts to the mix.

If you don't have dark sesame oil in your pantry (or refrigerator, which is where you should really keep it), do yourself a favor and go buy some. You shouldn't use it for cooking, but for seasoning. It's great to have around for Asian salad dressings and stir fries, such as this one. It is the primary source of flavor here, and it does an excellent job.

I should also mention that stir fry is a great way to get the veggie-phobes in your life to eat more vegetables. When they're chopped up and still crunchy, coated in a yummy sauce, it's hard to say no.

Spring Noodle Stir Fry
adapted from Everyday with Rachael Ray
serves 2

INGREDIENTS:

1 tablespoon + 1 teaspoon dark sesame oil
1 tablespoon apple cider vinegar
1 tablespoon soy sauce (preferably low sodium)
1 garlic clove, minced or pressed
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red pepper
2 oz. angel hair pasta (preferably whole wheat)
1/2 cup coarsely chopped walnuts
1 teaspoon EVOO
1 shallot, coarsely chopped
1 bunch asparagus, cut on an angle into 1-inch pieces
1/4 pound sugar snap peas, halved
1 tablespoon toasted sesame seeds

DIRECTIONS:

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

2. Bring a pot of salted water to a boil. Cook the pasta until al dente; drain.

3. While pasta is cooking, heat a large skillet over medium heat. Add walnuts and toast, 2 to 3 minutes. Put the walnuts in a bowl and wipe the skillet clean. Return to the heat and add the EVOO. Raise heat to high. Add the shallot and asparagus and cook for 2 to 3 minutes. Add sugar snap peas and sesame oil sauce, and cook for 1 more minute.

4. Reduce heat to medium. Add the drained pasta to the skillet and toss. Cook, stirring, until heated through, about 2 minutes. Top with the toasted sesame seeds and walnuts. Serve.

Simple, quick, and delicious. Enjoy!