Spring Noodle Stir-Fry With Asparagus And Walnuts - cooking recipe

Ingredients

1/4 cup dark sesame oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 lb vermicelli (may sub capellini pasta)
1 cup walnuts, coarsely chopped
1 onion, coarsely chopped
1 lb asparagus, cut on an angle into 1-inch pieces
1/2 lb sugar snap pea, halved

Preparation

In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
In a pot of boiling, salted water, cook the pasta until al dente; drain.
Heat a large skillet over medium heat. Add the walnuts and toast, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and heat the remaining 1 tablespoon sesame oil over high heat.
Add the onion and asparagus and cook for 2 to 3 minutes.
Add the sugar snap peas and the sesame oil sauce; cook for 1 minute over high heat.
Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes.
Top with the walnuts.