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Asian Noodles With Summer Vegetables Recipe



This recipe was made by Hugh Carpenter at a cooking class I took at the Draeger's Culinary Center in San Mateo.
Which day, he used a bell pepper, asparagus, 2 baby bok choy, yellow squash, green onion, and ginger instead of the veggies called for.
I usually just use what's available at the store.
He also suggests stirring in smoked BBQ chicken, rare roast beef, dungeness crab, or possibly cooked salmon fillet.
Advance Preparation: Bring 4 qts of water to a rapid boil.
Lightly salt the water and cook the pasta according to the instructions on the package.
When the pasta loses its raw texture but is still slightly hard, drain, rinse with cool water, and drain again.
Toss the pasta with half of the veg.
Cut the carrot into matchstick shaped pcs about 1 inch long and 1/8 inch thick.
Cut the red pepper, zucchini, and green onions into pcs the size of the carrots.
In a large bowl, toss the vegetables with the pasta till proportionately mixed, then chill.
In a small bowl, combine all the ingredients for the sauce.
All advance preparation steps may be completed up to 8 hrs before you begin the final cooking steps.
Final Cooking Steps: Place a 12 or possibly 14 inch saute/fry pan or possibly a 14 or possibly 16 inch flat bottom wok over the highest heat.
When the pan becomes warm, add in the remaining 2 Tbsp.
When the oil becomes warm, add in the pasta mix.
Stir and toss the pasta till it begins to become warm and the vegetables brighten, about 5 min.
Stir the sauce, and then add in it to the pasta.
Stir and toss the pasta.
As soon as the pasta becomes warm, about 3 min, taste and adjust the seasonings.
Transfer to a heated platter or possibly 4 heated dinner plated.
Serve at once.
Serves 4 as a side dish