Chinese Vegetables with Pasta

1. 1

   Prepare pasta as label directs, but do not use salt in water.

2. 2

   Drain.

3. 3

   Remove tough stems from shiitake mushrooms or trim stem ends of regular mushrooms; slice mushrooms.

4. 4

   Cut carrots into matchstick-thin strips.

5. 5

   Remove stem and strings along edges of each pea pod.

6. 6

   In 12-inch skillet over medium-high heat, in hot salad oil, cook ginger and mushrooms until lightly browned.

7. 7

   Stir in soy sauce and cook, stirring quickly and constantly, until mushrooms are tender and liquid is absorbed.

8. 8

   Stir in carrots and Chinese pea pods; cook until tender-crisp, about 3 minutes.

9. 9

   To vegetables in skillet, add chicken broth and 1 cup water; over high heat, heat to boiling.

10. 10

    Stir in cooked pasta; toss to coat well and heat through.

11. 11

    Sprinkle with crushed red pepper.

* Per serving · 4 servings · Values may vary.