You may also like
Categories:
egg noodles snow peas red bell pepper carrots scallions cashews peanut oil clove garlic green chile pepper fresh shiitake mushrooms rice wine vinegar fresh ginger hoisin sauce
Viewed: 23 - Published at: 8 years agoIngredients
- 12 oz. dry egg noodles
- 8 oz. snow peas
- 1 medium red bell pepper, julienned
- 2 medium carrots, julienned
- 2 scallions (white and light green parts), sliced
- 1/2 cup cashews (optional)
- 2 Tbs. peanut oil
- 1 clove garlic, minced
- 1 green chile pepper, seeded and minced
- 4 oz. fresh shiitake mushrooms, stemmed and sliced
- 3 Tbs. rice wine vinegar
- 2 tsp. minced fresh ginger
- 1 Tbs. hoisin sauce
Method
- 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.
