Chinese Noodles With Vegetables

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Oxmoor House


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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

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