Noodles with Spring Vegetables

• 1 (12 ounce) package whole wheat linguine, uncooked
• 1 lb fresh asparagus, cut into 1 inch pieces,steamed until crisp-tender
• 12 cup rice vinegar
• 14 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

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

whole wheat linguine, fresh asparagus, rice vinegar, peanut oil, sesame oil, cucumber, broccoli floret, carrot, water chestnuts, radishes, salt

Taken from www.food.com/recipe/noodles-with-spring-vegetables-56606 (may not work)