"Meatless Monday" Recipe of the Week - Asian Noodles with Asparagus and Cashews

This week's "Meatless Monday" Recipe of the Week is an Asian Noodles with Asparagus and Cashews. It's off the CooksRecipes website, one of my favorite recipe sites! A combination of Asparagus and Cashews along with the perfect mix of spices will make this one a hit on Meatless Monday. You can find this recipe along with a great selection of recipes of all cuisines.    http://www.cooksrecipes.com/index.html

Asian Noodles with Asparagus and Cashews

Cashews add a delectable richness to this simple stir-fry. It makes good use of the slender asparagus of spring.

Recipe Ingredients:

1 teaspoon grated fresh ginger

2 teaspoons dark sesame oil
2 tablespoons natural soy sauce
1 teaspoon natural granulated sugar
3 medium carrots
1 pound slender asparagus
6 to 8 fresh shiitake or other brown mushrooms
8 ounces Chinese wheat noodles (or substitute udon or linguine)
2 to 3 scallions (green onions), cut into 2-inch lengths on a diagonal
1 tablespoon vegetable or peanut oil
1/2 cup chopped toasted cashews

Cooking Directions:

1 - Combine the ginger, sesame oil, soy sauce, and sugar in a small bowl with 1/4 cup water and stir together. Set aside until needed.
2 - Cut the carrots into thick matchsticks, about 2 inches in length. Trim the bottoms from the asparagus stalks, and cut into 2-inch lengths on a diagonal. Clean the mushrooms, remove the stems, and slice the caps.
3 - Begin cooking the noodles in plenty of rapidly simmering water until al dente, then drain.
4 - Meanwhile, heat the vegetable oil in a wok or stir-fry pan. Add the carrots and stir-fry over medium-high heat for 2 minutes. Stir in the asparagus and mushrooms and stir-fry for another 3 to 4 minutes, or until the vegetables are tender-crisp. Stir in the scallions.
5 - Add to the reserved soy sauce mixture to the wok along with the noodles and stir-fry for 3 minutes more, or so, until everything is well mixed and heated through. Serve at once, garnishing each serving with a sprinkling of cashew pieces. Pass around extra soy sauce for individual tastes.
Makes 4 servings.

http://www.cooksrecipes.com/mless/asian_noodles_with_asparagus_and_cashews_recipe.html