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      RECIPE TITLE "Cashew Noodle Stir-fry" Author: The Clueless Vegetarian copyright 2000 by Evelyn Raab.

    yields 4time--- difficulty easy

    If you can find the thin Chinese noodles that come vacuum packed and precooked, use them in this stir-fry. They add a nice stringy, chewy texture to the dish. Otherwise use any thin pasta like spaghettini, vermicelli or capellini instead.

      RECIPE INGREDIENTS

    • 12 oz. (350 g) package thin precooked Chinese noodles
    • 8 oz. (250 g) very thin pasta, vermicelli or capellini
    • 1 tbsp. (15 mL) vegetable oil
    • 1 cup (250 mL) cashew pieces
    • 1 medium sweet green or red pepper, thinly sliced
    • 2 stalks celery, sliced
    • 1 (14-oz./398 mL) can baby corn cobs, drained and halved lenghtwise
    • 2 cups (500 mL) fresh bean sprouts
    • 4 green onions, silvered
    • 1 tbsp. (15 mL) soy sauce
    • 1 tbsp. (15 mL) Chinese chili paste (or less, or none)

      RECIPE METHOD

    1. If you are using precooked Chinese noodles, open the package and place them in a strainer. Pour boiling water over them and fluff them up with a fork. That's all. They're now ready to use.
    2. If you are using regular pasta, cook it in plenty of boiling water until tender but not mushy, drain thoroughly, and set aside.
    3. Beat the oil in a wok or large skillet. Add cashews, and stif-fry over high heat for 1 minute, until they are lightly golden. Now throw in the sliced green or red pepper, the celery and the baby corn, and stir-fry for about 3 minutes. Add the bean sprouts and the green onions, and cook for just one more minute, until the sprouts are beginning to wilt. Now stir in the noodles and toss to combine.
    4. In a small bowl, stir together the soy sauce and the chili paste (if you're using it), then add to the noodle mixture, tossing just until heated through. (If you're not using the chili paste, you may want to increase the amount of soy sauce). Serve immediately.

    HOT! We recommend:

    The Clueless Vegetarian The Clueless Vegetarian
    Back in print! You're young, you're vegetarian, you're clueless. So you're a vegetarian. Or you're thinking about becoming a vegetarian. Or maybe you live with a vegetarian. Or maybe you just have to feed one occasionally. The Clueless Vegetarian is designed for vegetarians who love good food, cooked from scratch, but also want to have a life. If you've just switched to a vegetarian diet, The Clueless Vegetarian gives you the straightforward nutritional information you need to help you make good food choices (without obsessing). If you're a practicing vegetarian looking for some good old fashioned cooking, then this is your guide. There are lots of hints for concocting vegetarian versions of your favorite old recipes, and suggestions on preparing meals for the mixed household. You'll even find survival tips and cooking advice that's just plain useful for everyone, vegetarian or not. Incredibly thorough and with lots of humor, The Clueless Vegetarian leads the new-vegetarian through a whole new kitchen experience. Every recipe is coded so that you can easily identify whose a lacto-ovo vegetarian, who's a lacto-vegetarian, who's a vegan, an ovo-vegetarian or an occasional vegetarian, it's all laid out simply and straightforwardly, with no surprises. The Clueless Vegetarian is filled with simple recipes for just about everything you might ever want to eat. There are recipes for lasagna, chili and burritos, there are curries and casseroles, hearty soups and lots of great snacks. There are even some truly decadent desserts. There are lots of delicious recipes to choose from: Chunky Avocado Salsa, Black Bean Dip, and Mexican Meltdown Creamy Carrot Soup, Minestrone Soup and Curried Red Lentil Soups Corn and Tomato Salad, Warm Mushroom Salad and Simple Sesame Noodle Salad Frittata, Quiche and Ricotta Pancakes Roasted Tomato Fettucine, Pad Thai and Nearly Normal Shepherd's Pie Mexican Red Rice, Ratatoutille, and Potato Latkas Amazing Eggless Dairy-Free Chocolate Cake, Fruit Crisp, Frozen Chocolate Bananasicles


     

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