Asian Noodles and Vegetables

This recipe is a great way to clean out the frig. You can substitute any of the veggies I used for whatever you have on hand. My brother and sister-in-law sent me a box of black bean spaghetti and I decided to use it with this dish. The spaghetti had a real good flavor and the texture was like regular wheat spaghetti. This comes together fairly quickly. Most of your time is spent slicing, chopping and preparing those veggies.

• 8 ounces spaghetti (I had black bean spaghetti)
• Better Than Bouillon Garlic Base
• 1 1/4 cup water
• 1 tablespoon reduced-sodium soy sauce
  
• 1 tablespoon fresh gingerroot, grated
• 1 carrot, sliced
• 2 stalks celery, sliced
• 1 red bell pepper, cut into thin strips
• 1/2 pound fresh mushrooms, sliced
• 3 leaves baby bok choy, sliced
• 1/2 bunch green onions, cut into 1-inch pieces
• 1 cup snow peas
• 1 8-ounce can sliced water chestnuts, drained
• 2 tablespoons cornstarch 

Put a pot of water on to cook your pasta according the package directions. Once they are done, drain and set aside. Mix the appropriate amount of Garlic Base with your water. Add 1/2 cup of the mixture to a large skillet. Add the soy sauce and ginger; heat til boiling. Stir in carrot and celery. Cook about 3 minutes.

Add the remaining vegetables and cook, stirring occasionally, about 7-8 minutes.

Add the cornstarch to the remaining garlic base/water and stir well. Add this to the vegetables and cook until thickened. Stir frequently. 

Plate some pasta.

Pour vegetable mix over your pasta. You can garnish with cilantro or fresh scallions.

Enjoy!!!!