Portland Oil and Vinegar

Spicy Thai Noodles w_Peanut Sauce

Ingredients

  • 9-oz. packet dried medium  noodles
  • 1¼ cups (7 ozs.) asparagus, trimmed
  • 1½ cups (4½ ozs.) snow peas
  • 2 carrots, finely sliced
  • 1 red chili pepper, seeded and finely sliced
  • 3 spring onions, finely sliced
  • ½ cup (1¾ ozs.) cashews, chopped
  • handful of cilantro, roughly chopped
  • 1 red chili pepper, seeded and finely chopped
  • sea salt and freshly ground pepper
  • 1 red chili pepper, seeded and finely sliced
  • 5 spring onions, sliced lengthwise into thin strips
  • Oil & Vinegar Fresh Lemongrass Dressing

Instructions

  1. Bring a large saucepan of water to a boil, and cook the noodles for 10 minutes. Drain, then rinse them in cold running water. Set aside.
  2. While the noodles are cooking, bring another pan of water to a boil. Add the asparagus, and blanch for a couple of minutes. Remove the spears with a slotted spoon, plunge them into a bowl of cold water, then drain and slice diagonally. Blanch the snow peas in the same way for…

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