549 kcalAsian Noodles
30 min serves 4
Dairy-Free
18gprotein80gcarbs18gfat
Ingredients
- •2 medium carrots
- •½ cup cashews
- •12 ounces egg noodles
- •2 teaspoons ginger
- •4 ounces shiitake mushrooms
- •1 garlic clove
- •1 chili pepper
- •1 tablespoon hoisin sauce
- •2 tablespoons peanut oil
- •1 medium bell pepper
- •3 tablespoons rice wine vinegar
- •2 scallions
- •8 ounces snow peas
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Method
From foodista.com — read the original
- 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. This recipe yields 4 servings. Comments: Once the vegetables have been sliced, this tasty main dish salad can be thrown together in minutes.
- Serve these noodles with a packaged miso soup mix.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com