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Leek Noodles
adapted from Ten Minute Cuisine by Green & Moine
In a wok or deep fry pan, heat 2 tablespoons olive oil. Add 2 shredded leeks and 1 teaspoon fresh thyme leaves. Add cooked noodles of any shape (about 1 pound when uncooked) and stir-fry until heated through. Season with salt and pepper.

Last night I added fresh asparagus cut up with the leeks as well as sliced cremini mushrooms.
We used angel hair pasta.

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