6 ounces dried vermicelli
1 pound asparagus, tough ends trimmed
2 tsp salad oil
1 clove garlic, minced or pressed
1 tsp minced fresh ginger
1/2 cup diagonally sliced green onions
2 Tbsp soy sauce
1/8 tsp crushed dried red hot chilies
In a 4 to 5 quart pan, bring 3 quarts of water to a boil on high-heat. Add pasta; cook, uncovered, just until tender to bite, 6 to 8 minutes. Drain well.
Meanwhile, diagonally sliced asparagus into 1 1/2 inch pieces.
Place a wok or 10 to 12-inch frying pan over high heat. When pan is hot, add oil, garlic, ginger, asparagus and onions. Stir-fry until asparagus is tender-crisp, about 3 minutes. Add soy sauce and chilies; stir-fry 1 minute longer.
Add drained pasta to pan; stir-fry until hot.
Serves 4 to 6.
