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
½ 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
- 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.