Ingredients
Green onions, diced for garnish
2 tablespoons Chinese oyster sauce
2 tablespoons hoisin sauce
3 tablespoons soy sauce
1/4 cup mushroom broth
1/2 pound linguine noodles, cooked
2 small carrots, peeled and shaved into strips
1/2 cup red cabbage, shredded
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
Pinch of salt
1 to 2 garlic cloves, minced
1 cup shiitake mushrooms, chopped
1 cup sugar snap peas, cut once in half crosswise
1/2 medium sized summer squash, unpeeled and chopped
1/2 medium sized zucchini, unpeeled and chopped
1/2 small to medium sized red onion, peeled and sliced
1 to 2 tablespoons sesame oil + more if needed based on taste
Step by step
Using your KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan, heat your sesame oil over medium-high heat. After a minute or two, add the red onions and sauté for a few minutes until slightly softened. Add in the zucchini, summer squash, snap peas, shiitake mushrooms and minced garlic and sauté for a few minutes. Season with salt and continue sautéing for a few minutes longer until the vegetables are tender but not too soft.
Add the bell peppers, red cabbage and carrots and sauté for 2 to 3 more minutes. Add the cooked linguine noodles into the pan along with the mushroom broth, soy sauce, hoisin sauce and oyster sauce. Toss together for a few minutes, or until the noodles are well coated and heated through.
Garnish with diced green onions and serve immediately.