This dish is refreshingly spicy, crunchy and light.

· 1 10-oz package Chinese egg noodles

· 1 TB sesame oil

· 3 TB peanut oil

· 2 cloves garlic, sliced thinly

· 1/2 cup chopped onion

· 2 TB minced ginger

· 1 celery stalk, sliced thinly on the diagonal

· 1 large carrot, peeled, cut in half lengthwise and sliced

· 1 cup snow peas, strings removed

· 1 cup shiitake mushrooms, wiped clean and sliced

· 1/2 cup bean sprouts
For the Sauce:

· 3 TB low-sodium soy sauce

· 2 TB Chinese rice wine

· 2 TB rice wine vinegar

· 1 TB sesame oil

· 2 tsp lime juice

· 1 tsp red pepper flakes (or more to your taste)

Cook noodles according to package directions, and rinse under cold water. Drain thoroughly then toss with sesame oil. Heat one tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add pasta, reduce heat, and brown one side until firm and slightly golden, about four minutes. Turn over, heat another tablespoon of oil, and brown other side. Set aside.

Heat remaining tablespoon of peanut oil and sauté garlic and onions. Add remaining vegetables and sauté on high heat until vegetables are almost cooked. Whisk together the sauce ingredients. Add sauce and sauté until vegetables are tender but still crunchy. Serve over pasta. SERVES 4.