Instructions: PRE-STEAMING: The original recipe used raw vegetables in the stir fry and added water to the wok until the vegetables were bright green. Instead of sweat-frying the vegetables, steam them for 3 minutes with a piece of fresh ginger the size of a small table grape. Shock the vegetables in ice water, drain and towel dry

Bring a pot of water to the boil. Cook the noodles; they will take about 5 to 6 minutes.

Meanwhile, heat oil in wok over high heat. Fry the garlic until the oil is aromatic (1 minute or less). Reduce heat. Add the cashews and stir briefly. Add the steamed vegetables and stir fry to heat through. Clear a space in the center of the wok. Pour in the cornstarch mixture. (see tip)

The alcohol will burn about as quickly as it takes to drain the noodles; shake off some of the water but not all; add wet noodles to the wok; gently stir to form sauce. Serve at once.

TIP: Add a little pasta water to the wok to prevent the sauce from burning while draining the noodles. It helps to have a assistant.

SPRINGTIME: These hearty noodles were delicious with the light sauce, cashews, sweet pea pods and young asparagus. A winner.

NOTES : Tonights dinner. Can be a lot of work but it was good and its fun to "team cook". Both recipes come from Nava Atlas Veg Celebrations. Oh, Bob says to mention "alot of dishes" ;-)

Chinese Cabbage and Bean Curd Soup with Mushrooms (T)

Udon Noodles with Asparagus and Cashews (T)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.