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Recipe Name: Asian Noodles With Summer Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

8 Ounce(s) Dried spaghetti, linguine
or your favorite pasta
2 Tablespoon(s) Flavorless cooking oil
2 Carrots, Shredded
1 Sweet red pepper, shredded
1 Medium-sized yellow
zucchini shredded
3 Whole green onions, shredded
1/4 Cup(s) Chopped basil leaves
1/4 Cup(s) Chopped mint leaves
2 Tablespoon(s) Very finely minced ginger
2 Cloves finely minced garlic
Skin from one lime, grated
1 Teaspoon(s) Grated orange skin
3/4 Cup(s) Unsweetened coconut milk
1/3 Cup(s) Chinese rice wine or dry
2 Tablespoon(s) Oyster sauce
1 1/2 Teaspoon(s) Asian chile sauce
1 Teaspoon(s) Cornstarch
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.
Advance 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. 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. 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. 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. Final Cooking Steps: Place a
12 or 14 inch sauté 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. 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. Serves 4 as
a side dish Recipe by: Hugh Carpenter Posted to KitMailbox Digest by
Sheri Codiana <> on Nov 26, 1997

Nutrition (calculated from recipe ingredients)
Calories: 290
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 1127.4mg
Potassium: 1787.7mg
Carbohydrates: 50.4g
Fiber: 14.8g
Sugar: 14.2g
Protein: 10.2g

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