Sweet and Sour Noodles with Asparagus

• 8 oz. dried Asian noodles, such as soba, udon or Chinese wheat noodles
• 1 1/2 Tbs. cornstarch
• 2 tsp. vegetable oil
• 1 tsp. dark sesame oil
• 1 medium onion, chopped
• 2 medium cloves garlic, minced
• 1 1/2 lbs. slender asparagus, trimmed and cut on slight diagonal into 1-inch pieces (4 cups)
• 14.5-oz. can diced tomatoes
• 1/4 cup dry white wine
• 3 Tbs. rice vinegar
• 3 Tbs. soy sauce
• 2 Tbs. honey
• 1/2 tsp. freshly ground pepper

1. Bring large pot of water to a boil.
2. Add noodles; stir to prevent sticking.
3. Cook according to package directions until tender, about 5 minutes.
4. Drain well and set aside until ready to use.
5. Meanwhile, in a cup, mix together cornstarch and 2 tablespoons water until smooth.
6. Set aside.
7. In nonstick wok or large nonstick skillet, heat both oils over medium heat.
8. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
9. Add asparagus, increase heat to medium-high and stir-fry until crisp-tender, 5 to 7 minutes.
10. Add tomatoes, wine, vinegar, soy sauce and honey; mix well.
11. Stir in reserved cornstarch mixture, reduce heat to medium-low and simmer, stirring, until mixture has thickened, 2 minutes.
12. Stir in cooked noodles until well coated.
13. Season with pepper.
14. Taste and adjust seasonings to create a pleasing sweet and sour balance.
15. Serve hot.

asian noodles, cornstarch, vegetable oil, dark sesame oil, onion, garlic, slender asparagus, tomatoes, white wine, rice vinegar, soy sauce, honey, freshly ground pepper

Taken from www.vegetariantimes.com/recipe/sweet-and-sour-noodles-with-asparagus/ (may not work)