Noodles with Spring Vegetables

Name: Noodles with Spring Vegetables
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"A delicious pasta and vegetable dish. Great for lunch or a light supper."

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Ready In:: 55mins
Ingredients:: 11
Serves:: 4

ingredients

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

directions

Cook noodles in boiling salted water according to package directions; drain and set aside.
In a small bowl, add the rice vinegar, peanut oil and sesame oil; whisk until blended.
Put the linguine into a large bowl, add the vinegar-oil mixture; toss to coat.
Peel cucumber, cut in half lengthwise, remove seeds and cut into thin slices.
Add the cucumber, asparagus, broccoli, and remaining ingredients to the noodle mixture; toss well.