Title: Asian noodles with summer vegetables
 Categories: None
      Yield: 1 Servings
 
      8 oz Dried spaghetti; linguine,
           -or your favorite pasta
      2 tb Flavorless cooking oil
      2 lg Carrots; shredded
      1    Sweet red pepper; shredded
      1    Medium-sized yellow
           -zucchini, shredded
      3    Whole green onions; shredded

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Chopped basil leaves
    1/4 c  Chopped mint leaves
      2 tb Very finely minced ginger
      2    Cloves finely minced garlic
           Skin from one lime; grated
      1 ts Grated orange skin
    3/4 c  Unsweetened coconut milk
    1/3 c  Chinese rice wine or dry
           -sherry
      2 tb Oyster sauce
  1 1/2 ts Asian chile sauce
      1 ts 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