Fried Noodles, Bean Sprouts, and Asparagus

w/ Sweet Potato, Zucchini, and Mushroom Tempura

Chopped onion, two cloves of crushed garlic, 1" peice of ginger root grated

Cooked egg noodles, tossed with 2 tbsp vegetable oil

fresh asparagus

Stirfry the onions, garlic, and ginger in 2 tbsp vegetable oil for 2 or 3 minutes, then add asparagus and stirfry for a few minutes more

Add noodles and beansprouts, followed by 3-4 tbsp soy sauce and black pepper to taste

Mary says: A few weeks ago, Trip bought a large hardcover vegetarian cookbook from HomeSense in Moncton and we've been trying out a lot of the recipes. This noodle stirfry is by far my favourite of the ones we've made so far. It could easily be made vegan if you substituted rice noodles for the egg noodles.

Also the tempura thing is getting out of hand. I had it for breakfast this morning.