(from Vegetarian Times, February 2001)

Asian Noodles

Serves 4
Once the vegetables have been sliced, this tasty main dish salad can be thrown together in minutes. Meal plan: Serve these noodles with a packaged miso soup mix.

12 oz. dry egg noodles
8 oz. snow peas
1 medium red bell pepper, julienned
2 medium carrots, julienned
2 scallions (white and light green parts), sliced
1/2 cup cashews (optional)
2 Tbs. peanut oil
1 clove garlic, minced
1 green chile pepper, seeded and minced
4 oz. fresh shiitake mushrooms, stemmed and sliced
3 Tbs. rice wine vinegar
2 tsp. minced fresh ginger
1 Tbs. hoisin sauce

Cook noodles according to package directions; drain well.

Blanch snow peas in boiling water 1 minute. Drain and refresh in 
cold water, then pat dry. Transfer to medium bowl. Add carrots and 
scallions.

In medium skillet, heat oil over medium heat. Add garlic and chile 
pepper and cook, stirring often, 30 seconds. Add mushrooms and cook, 
stirring often, 2 minutes. Add mushrooms to bowl with vegetables.

Add vinegar, ginger and hoisin sauce to pan and warm through. Pour 
over vegetables. Add noodles and toss. Serve warm or at room 
temperature.

PER SERVING: 236 CAL; 7G PROT; 8G TOTAL FAT (1G SAT. FAT); 35G CARB; 
28MG CHOL; 154MG SOD; 5G FIBER 

Don't ask for permission. Just do it! It's easier to apologize for having done something than it is to get permission to do it.
-- Admiral Grace Hopper