Bernadette's Brown Rice Noodles w Asparagus, Snow Peas and Cashews

Bernadette's Brown Rice Noodles w Asparagus, Snow Peas and Cashews
Serves: 4

8 ounce package brown rice noodles
. 1 tablespoon olive oil
. 1 teaspoon dark sesame oil
. 1 to 2 cloves garlic, minced
.1 I/2 pounds slender asparagus, bottoms trimmed and cut  into 1-inch pieces
. 1 cup snow peas, trimmed
. 2 tablespoons dry sherry or wine (optional)
. 2 tablespoons reduced sodium soy sauce, or Braggs Aminos
. 1/4 cup chopped cashew pieces (or walnuts, pecans)

Cook the noodles in rapidly simmering water until al dente, then drain and transfer to a covered serving casserole. ln the meantime, heat the two oils in a stir-fry pan or large skillet Add the garlic and stir-fry for one minute. Add the asparagus along with two tablespoons and sauté until bright green. Add the snow peas sherry, and soy sauce. Continue to stir-fry until the snowpeas and asparagus are tender-crisp, about 2 to 3 minutes. Sprinkle with nuts nutritional yeast and toss well. Server at once.