Buckwheat Noodles with Snow Peas

Ingredients:

• 1 1/2 tablespoons sesame oil
• 1 large onion, cut in half and sliced
• 1 large carrot, thinly sliced
• 1 1/2 to 2 cups snow peas
• 8 ounces buckwheat noodles

Sauce:

• 1 1/2 cups canned vegetable stock
• 3 to 4 tablespoons soy sauce, to taste
• 3 tablespoons dry sherry
• 1/2 to 1 teaspoon grated fresh ginger, to taste
• 2 tablespoons cornstarch, dissolved in 1/4 cup cold water
• Chopped cashews for topping, optional

Procedure:

1. Heat the sesame oil in a stir-fry pan or wok.
2. Stir-fry the onion and carrot over moderately high heat until tender-crisp.
3. Add the snow peas and stir-fry just until they have lost their raw quality but are still quite crisp.
4. Break the noodles in half and cook them al dente.
5. Combine all the ingredients for the sauce in a small mixing bowl and stir well to combine. When the noodles are done, drain them and add them to the stir-fry pan along with the sauce. Toss together. Cook just until everything is thoroughly heated through and the sauce has thickened.
6. Top each serving with chopped cashews, if desired.

Makes 4 - 6 Servings