Thursday, November 18, 2010

Recipe of the week, Nov 14

Thanks to daylight “savings” time, the sun has already set when I leave work at 5:00pm everyday. Add that to the fact that this week was going to be crazy busy and I knew that my desire to cook would be minimal.

So I decided to make this delicious Asain noodle dish – which makes a lot and taste even better the next day (bonus!). I can’t find a link to the recipe anywhere and I certainly didn’t make it up myself, so hopefully my description will help.


Here’s my cast of characters. I couldn’t find fresh sugar snap peas because they’re not in season, but I found that the frozen ones already had the tips broken off – laziness rewarded.


Start by mixing the sauce in a small bowl:

1 clove of chopped garlic
3 tbsp of sesame oil
2 1/2 tbsp of apple cider vinegar
3 tbsp of soy sauce
1 tbsp of ginger.

Then boil water for the vermicelli noodles. I used wheat ones because I love the taste of wheat noodles when you’re cooking with fresh(ish) vegetables.


While the noodles are cooking, heat 1 tbsp of sesame oil in your wok or large skillet (but seriously, get a wok) and cook your onions and asparagus for around 3 minutes on high heat.

Then add the sugar snap peas and the sauce you mixed up. Cook on HIGH for another minute, then lower to medium heat.


After your pasta is al dente, drain and add to your wok (see why you need a wok?). Let cook on medium heat, mixing for around 2 minutes.

Then I toasted walnuts by letting them sit in my conventional oven at around 300degrees for around 3-4 minutes. Top your delicious asian noodle dish with the toasted walnuts and your done!


While it sounds like there’s a lot involved, this dish only takes around 20 minutes to make because the vegetables cook rather quickly. And like I said, it’s great the next day when the flavors have really been able to mix together!


  1. I love it when leftovers taste better the next day :)

  2. Does it taste like lo mein? Cause I've tried cooking lo mein like 10 times and cannot get it right. Sigh.