What You Need:
2 T canola oil
1/2 t chili paste with garlic
4 garlic cloves, minced
2 t fresh ginger, grated
8 oz shiitake mushrooms, sliced thin
1 medium bell pepper, sliced thin
1/2 C water
8 oz sugar snap peas, cut in half
2 T soy sauce
2 T seasoned rice vinegar
1 lb wheat noodles
1 T dark roasted sesame oil
1/3 C cashews, chopped
How to Make It:
Place a large pot of water on high heat and bring to a boil.
Place the oil in a skillet over medium high heat.
Add the chili paste, garlic and ginger.
Cook 45 seconds stirring constantly.
Place the mushrooms and bell pepper in the skillet.
Cook 4 minutes stirring occasionally.
Slow add the water.
Turn the heat to low.
Add the peas.
Cook 4 minutes or until the peas are just slightly tender.
Add the soy sauce and vinegar slowly.
Stir to mix well.
Remove from heat.
Cook the noodles in the boiling water for 7 minutes or until the noodles are tender to your liking.
Drain well.
Add the noodles to the skillet.
Turn the heat on medium high.
Toss the noodles to coat well.
Add the sesame oil.
Cook 1 minute and be sure to stir constantly.
Remove from heat.
Sprinkle with the cashews and serve.
