Spring Noodle Stir-Fry With Asparagus and Walnuts

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 flakes
• 1/4 lb vermicelli (may sub capellini pasta)
• 1 cup walnuts, coarsely chopped
• 1 onion, coarsely chopped
• 1 lb asparagus, cut on an angle into 1-inch pieces
• 1/2 lb sugar snap pea, halved

Directions

1. 1

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

2. 2

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

3. 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.

4. 4

   Add the onion and asparagus and cook for 2 to 3 minutes.

5. 5

   Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.

6. 6

   Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.

7. 7

   Top with the walnuts.