My good friend Staci (a former vegetarian) loaned me a couple of fantastic vegetarian cookbooks. I know I can trust Staci because she will only buy a cookbook if it has a minimal number of ingredients, a picture of every single dish, and step-by-step photos are appreciated. This particular cookbook (which meets all three criteria) was purchased by Staci at Barnes & Noble on the bargain shelf for $7.98. I just checked Amazon, and you can get it used for less than a dollar! Excuse me while I take a blogger's break to go order it....
OK. Back to the recipe. No need for modifications this time- it's wonderful as it is (and easy to make, which is a HUGE bonus at our house)! Enjoy!
Fried Noodles, Bean Sprouts, and Asparagus
Serves 44 oz. dried Chinese egg noodles
4 Tablespoons vegetable oil
1 small onion, chopped
1-inch piece fresh ginger, peeled and grated
2 garlic cloves, crushed
6 oz. young asparagus spears, trimmed
4 oz. bean sprouts
4 scallions, sliced
3 Tablespoons soy sauce
salt and pepper
1. Bring a pan of salted water to a boil. Add the noodles and cook for 2-3 minutes, until just tender. Drain and toss them into 2 tablespoons of the oil.
2. Heat the remaining oil in a wok or frying pan until very hot. Add the onion, ginger and garlic and stir-fry for 2-3 minutes. Add the asparagus and stir-fry for 2-3 more minutes.
3. Add the egg noodles and bean sprouts and stir-fry for 2 minutes.
4. Stir in the scallions and soy sauce. Season to taste, adding salt sparingly, as the soy sauce will add quite a salty flavor. Stir-fry for 1 minute, then serve immediately.
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