2 Tbsp Vegetable Oil
12oz Package Snow Peas
1 Large Red Pepper - Diced
8oz Package Mushrooms - Sliced
4 Scallions - Diced
1 Cup Carrots - Diced
12oz Package Fresh Bean Sprouts
4 Cloves Garlic - Minced
1 Tbsp Fresh Ginger - Minced
1 lb Thin Spaghetti - Cooked al dente
1/2 Cup Soy Sauce
Sesame Seeds for Garnish
Start by getting a pot of salted water boiling on the stove for your noodles. Cook your noodles according to their package. Next prep all of your vegetables. Our grocery store did not have fresh snow peas so I got a bag that was frozen. Make sure to use fresh bean sprouts instead of canned which can be found normally by the tofu. Wash and cut the red pepper, carrots, mushrooms and scallions. Mince the ginger & garlic.
By now your noodles should be done. Drain them and set aside. Heat your wok or very large pan over high heat. When the pan is hot add the oil. If vegetables aren't enough and you want to use a protein this is where I would add some chicken or beef to the recipe. If not, immediately add the snow peas, pepper, mushrooms, scallions, carrots and bean sprouts. Stir Fry for 2-3 minutes. Add the ginger and garlic, stir fry another 2-3 minutes.
Add the noodles to the wok and toss everything to combine. Once the noodles are mixed in, add the soy sauce and continue sitring so that everything is coated evenly with sauce. Stir fry for another 2 minutes stiring constantly. Transfer to bowls, garnish with seasme seeds and serve immediately.
Enjoy!! - Nicole
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