Oriental Pasta

By Vegiegail

Adapted from a recipe in The McDougall Quick and Easy Cookbook

Ingredients

• 1 tsp minced fresh garlic
• 1 tsp grated fresh ginger
• 1/8 to 1/4 tsp crushed red pepper
• 1 cup shredded carrot
• 2 cups broccoli florets
• 1/2 cup water
• 1/4 cup soy sauce
• 1/2 lb sliced fresh mushrooms (I used shiitake soaked in warm water for 30 minutes)
• 1 red bell pepper, thinly sliced
• 1/2 can baby corn
• 1 cup snap peas
• 1 bunch green onions cut into 1-inch pieces
• 1/2 lb uncooked udon or soba noodles (I used Thai rice noodles)
• 1 Tbs cornstarch mixed with 2 Tbs cold water

Details

Servings 4

Preparation

Step 1

Place the garlic, ginger, crushed red pepper, carrot, red bell pepper, broccoli in a wok or large pan with 1/2 cup water and 2 tablespoons of the soy sauce. Cook and stir for 5 minutes. Add the mushrooms, snap peas, baby corn, and green onions, cook, covered, for about 5 minutes.

Meanwhile, prepare the pasta according to the package directions. Drain. Toss with the remaining 2 tablespoons soy sauce.

Add the cornstarch mixture to the vegetable mixture, cook, and stir until thickened. Add to the pasta and mix well.