Ingredients
1/2 pound soba or udon noodles
2 tablespoons peanut oil
1 large sweet onion (like Vidalia), quartered and thinly sliced
3 medium cloves garlic, minced
1 teaspoon finely grated fresh ginger root
1/2 pound fresh bean sprouts, trimmed of roots and cut hotizontally in half
2 handfuls sugar peas, trimmed but left whole
2 tablespoons soy sauce or tamari
Hot red pepper flakes, to taste (optional)
Salted sunflower seeds for garnish
Preparation
Bring a large pan of salted water to a full rolling boil, add noodles, reduce heat to a brisk simmer and cook according to package directions. Leave on the al dente side.
Heat peanut oil in a large heavy skillet or wok, add onion and garlic and stir-fry over medium heat about 5 minutes or until onion is golden.
Add ginger, bean sprouts, sugar peas, soy sauce, and hot pepper flakes if using. Raise heat and stir-fry until vegetables are tender but still a little crisp. You’ll know by the bright green color of the peas.
Drain noodles and, without rinsing them, immediately transfer to the vegetables. Stir-fry another minute or two (no more); garnish each serving with a sprinkle of sunflower seeds.
