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PRE-STEAMING: The original recipe used raw vegetables in the stir fry and added water to the wok until the vegetables were bright green. Instead of sweat-frying the vegetables, steam them for 3 minutes with a piece of fresh ginger the size of a small table grape. Shock the vegetables in ice water, drain and towel dry Bring a pot of water to the boil. Cook the noodles; they will take about 5 to 6 minutes. Meanwhile, heat oil in wok over high heat. Fry the garlic until the oil is aromatic (1 minute or less). Reduce heat. Add the cashews and stir briefly. Add the steamed vegetables and stir fry to heat through. Clear a space in the center of the wok. Pour in the cornstarch mixture. (see tip) The alcohol will burn about as quickly as it takes to drain the noodles; shake off some of the water but not all; add wet noodles to the wok; gently stir to form sauce. Serve at once. TIP: Add a little pasta water to the wok to prevent the sauce from burning while draining the noodles. It helps to have a assistant. SPRINGTIME: These hearty noodles were delicious with the light sauce, cashews, sweet pea pods and young asparagus. A winner. Tested Apr-26-1998 by Kitpath : PAT Hannemans Kitchen (PER mc-SERVING: 286 Calories; 7g Fat (22% calories from fat); 5g Fiber; 9g Protein; 49g Carbohydrate; 0mg Cholesterol; 274mg Sodium. ) Recipe by: Adapted from Nava Atlas, Vegetarian Celebrations Posted to EAT-LF Digest by KitPATh
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