Ingredients:
12 ounce soba (buckwheat) noodles or whole wheat spaghetti
1 tablespoon peanut oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 cups snow peas, ends trimmed
16 baby carrots
4 green onions, green and white portions, chopped and separated
2 tablespoons whole sesame seeds
1 tablespoon low-sodium soy sauce
2 teaspoons dark sesame oil
1/2 cup cashews

Instructions:
Cook noodles according to package directions. Drain, transfer to large bowl. Heat peanut oil in large skillet over medium-high heat. Add garlic and ginger; cook 1 minute. Add snow peas, carrots, and the white portion of the green onions; cook 2 minutes. Add sesame seeds and cook 1-2 minutes, until seeds are golden. Add vegetables and sesame seeds to noodles; toss to combine. Add remaining green portion of green onion, soy sauce, and sesame oil and toss to combine. Sprinkle cashews on top. Serve warm or at room temperature.

Reference:Shape Magazine; August 2002 Volume 21 Number 12

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