Noodles With Spring Vegetables

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package whole wheat linguine, uncooked
• 1 lb fresh asparagus, cut into 1 inch pieces,steamed until crisp-tender
• 1/2 cup rice vinegar
• 1/4 cup peanut oil
• 3 tablespoons sesame oil
• 1 medium cucumber
• 1 lb broccoli floret
• 1 large carrot, grated
• 1 (8 ounce) can sliced water chestnuts, drained
• 5 large radishes, sliced
• salt and pepper

Recipe

• 1 cook noodles in boiling salted water according to package directions; drain and set aside.
• 2 in a small bowl, add the rice vinegar, peanut oil and sesame oil; whisk until blended.
• 3 put the linguine into a large bowl, add the vinegar-oil mixture; toss to coat.
• 4 peel cucumber, cut in half lengthwise, remove seeds and cut into thin slices.
• 5 add the cucumber, asparagus, broccoli, and remaining ingredients to the noodle mixture; toss well.