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1/2 lb. soba or udon noodles
2 Tablespoons peanut oil or other vegetable oil
1 large onion, quartered and thinly sliced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 lb. fresh mung bean sprouts
1 - 1 1/2 cups snow peas, trimmed (we have also substituted green beans to good effect)
2 Tablespoons soy sauce
hot red pepper flakes, to taste
for garnish: dry-roasted peanuts and deseeded cucumber, diced
Cook the noodles. Meanwhile, heat the oil in a wok or very large skillet. Sauté the onions and garlic over moderate heat until the onion is golden; about 5 minutes. Add the remaining ingredients, except the garnish, and stir-fry over moderately-high heat for about 5 minutes more, or until the sprouts and snow peas (or green beans) are tender-crisp.
When noodles are done, drain them and add them to the skillet. Continue to stir-fry for another 3 to 4 minutes. Remove from heat and serve, garnishing each serving with peanuts and cucumber dice.
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