Asian-Style Noodles with Vegetables

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             FOOD FUNNY
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Thanks to Sue Rakes for sharing this with us:

My brother, a strict vegetarian, travels abroad for long periods on
business. When he got back from Europe one time, he called our parents'
home and told Dad he was about to pay them an unexpected visit. Dad hung
up. "The prodigal son is returning!" he called to my mother. "Kill the fatted zucchini!"

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             TODAY'S RECIPE
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This easy and eye-appealing dish has the added benefit of being good for you.

Asian-Style Noodles with Vegetables

1 Lb (450 g) any Asian noodle or linguine, cooked according to package directions, drained, and rinsed with cold water
1 carrot, julienned or finely chopped
1 zucchini, julienned or finely chopped
1 yellow summer squash, julienned or finely chopped
1/3 cup (80 ml) peanut or vegetable oil
1/4 cup (60 ml) lime or lemon juice
1 tsp (5 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
1-2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1-2 scallions (spring onions), green and white parts, thinly sliced
Chopped cilantro (coriander leaves) for garnish

Cook the noodles in boiling salted water until almost done. Add the
carrot, zucchini, and yellow squash for the last 2 minutes of cooking.
Drain and rinse under cold water. Combine the remaining ingredients
except the scallions and coriander in a large bowl and whisk to combine.
Add the noodles and vegetables and toss gently to combine. Serve chilled
or at room temperature, garnished with sliced scallions and chopped cilantro.
Serves 6 to 8.
Received on Thu Jul 23 07:46:48 2009