Asian Inspired Sesame Ginger Noodles with Vegetables

Serves four. About 30 minutes

Noodles and Vegetables

INGREDIENTS

8 oz. package of rice noodles 1 teaspoon toasted sesame oil 1 medium red bell pepper, thinly sliced 2 medium carrots, grated 1 handful snow peas 1 ½ cups thinly sliced red cabbage 1 cup Cremini mushrooms sliced ½ cup cashews

DIRECTIONS Sir Fry Sauce

INGREDIENTS

1/3 cup water 1/3 cup tamari (low sodium) ¼ cup brown sugar or agave (optional) ¼ cup toasted sesame oil 1 medium clove garlic, minced 1 ½ teaspoons fresh ginger, finely grated 1 ½ teaspoons corn starch (optional) 1 teaspoon toasted sesame seeds

To make the sauce

Combine all ingredients in a small bowl –if using sugar, dissolve the sugar in hot water and allow it to come to room temperature before adding it to the other ingredients.

To make the noodles

Bring a large pot of water to the boil with a ¼ teaspoon salt. Then add the rice noodles and cook through, 6-8 minutes and drain.

While the noodles are draining heat a large skillet or wok over medium-high heat and add the sesame oil, vegetables, and cashew nuts. The veggies should sizzle when they hit the pan (watch out for splashing oil.)

Cook approximately 5 minutes until vegetable are tender but slightly crunchy. Add the stir fry sauce (cook for 1 minute) then add the drained noodles, cook together approximately 5 minutes. Garnish and serve immediately.

California Wine Suggestions provided by Brian Carriveau, BA Wine Buyer

Preston Farm and Winery Viognier, Dry Creek Valley $30 “Aromas of orange marmalade and dried apricot are complemented with heady notes of ripe peach”. Great place to visit - all organic wine and produce for sale.