Spring is here...sort of

So for our Meatless Monday meal for this week we have Spring Noodle Stir-Fry with Asparagus and Walnuts, which I found in the March 2009 issue of Everyday with Rachael Ray magazine, with a few changes to accommodate what we had and such.

1/4 c. sesame oil
2 1/2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 1/2 Tbsp. finely chopped garlic
1 tsp. ginger
1/2 tsp. crushed red pepper
1/2 lb. thin spaghetti
1 cup walnuts, coarsely chopped
1/2 onion, coarsely chopped
1 lb. asparagus, cut into 1-inch pieces
1/2 lb. snow peas

In a small bowl, whisk together 3 Tbsp of sesame oil, the vinegar, soy sauce, garlic, ginger, and crushed red pepper. In a pot of boiling, salted water, boil pasta until cooked through and then drain. Heat a large skillet over medium heat. Add the walnuts and toast for 2 to 3 minutes. Transfer walnuts to a bowl and wipe out the skillet. Heat the remaining 1 Tbsp. of oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the snow peas and the sesame oil mixture, then for for another 1 minute over high heat. Lower the temperature to medium, add the paste and cook until heated through. Top with the walnuts to serve.

All in all, I really liked this, although it was a bit bland for Brady. Our kiddos reactions were mixed with our son not wanting to eat much, and our oldest daughter quite liking it. The wee one picked at it pretty much like she does everything.