You'll love this lightened version of traditional vegetable lo mein.
Oxmoor House SEPTEMBER 2006
1. Cook noodles according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water. Drain well, and set aside.
2. Combine soy sauce and next 6 ingredients in a large bowl, stirring with a whisk. Add noodles, asparagus, cilantro, and next 4 ingredients. Toss well. Serve warm, or cover and chill until ready to serve. Sprinkle with cashews before serving.
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