Recipe: Oriental Noodles With Summer Vegetables [edit]

Step 1

This recipe was made by Hugh Carpenter at a cooking class I took at the Draeger's Culinary Center in San Mateo. That 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 cooked salmon fillet.

Step 2

Advance

Step 3

Preparation: Bring 4 quarts of water to a rapid boil. Lightly salt the water and cook the pasta according to the instructions on the package.

Step 4

When the pasta loses its raw texture but is still slightly firm, drain, rinse with cold water, and drain again. Toss the pasta with half of the cooking oil.

Step 5

Cut the carrot into matchstick shaped pieces about 1 inch long and 1/8 inch thick. Cut the red pepper, zucchini, and green onions into pieces the size of the carrots.

Step 6

In a large bowl, toss the vegetables with the pasta until evenly mixed, then refrigerate. In a small bowl, combine all the ingredients for the sauce. All advance preparation steps may be completed up to 8 hours before you begin the final cooking steps.

Step 7

Final Cooking Steps: Place a 12 or 14 inch saute pan or a 14 or 16 inch flat bottom wok over the highest heat. When the pan becomes hot, add the remaining 2 tablespoons cooking oil. When the oil becomes hot, add the pasta mixture. Stir and toss the pasta until it begins to become hot and the vegetables brighten, about 5 minutes.

Step 8

Stir the sauce, and then add it to the pasta. Stir and toss the pasta. As soon as the pasta becomes hot, about 3 minutes, taste and adjust the seasonings. Transfer to a heated platter or 4 heated dinner plated. Serve at once.

Step 9

Serves 4 as a side dish