Chinese Noodles With Vegetables

• 6 ounces uncooked lo mein noodles or linguine
• 1/2 pound asparagus spears, diagonally sliced into 2-inch pieces
• 1/4 cup low-sodium soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon grated peeled fresh ginger
• 1 garlic clove, minced
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro
• 1 cup refrigerated fully cooked shelled edamame (green soybeans; such as Melissa's)
• 1 red bell pepper, cut into thin strips
• 3/4 cup packaged matchstick-cut carrots
• 1/2 cup diagonally sliced green onions (about 5)
• 1/4 cup lightly salted cashews, chopped

1. Cook noodles according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water. Drain well, and set aside.
2. Combine soy sauce and next 6 ingredients in a large bowl, stirring with a whisk. Add noodles, asparagus, cilantro, and next 4 ingredients. Toss well. Serve warm, or cover and chill until ready to serve. Sprinkle with cashews before serving.

mein noodles, soy sauce, rice vinegar, sesame oil, sugar, fresh ginger, garlic, freshly ground black pepper, fresh cilantro, red bell pepper, matchstick, green onions, cashews

Taken from www.myrecipes.com/recipe/chinese-noodles-with-vegetables (may not work)