Noodles with Spring Vegetables

Ingredients:

• 1 (12oz) package whole wheat fettuccine or linguine, uncooked
• 1 pound fresh asparagus
• 1/2 cup rice vinegar
• 1/4 cup peanut oil
• 3 tablespoons sesame oil
• 1 medium cucumber
• 1 pound small broccoli florets
• 1 large carrot, grated
• 1 (8oz) can sliced water chestnuts, drained
• 5 large radishes, sliced (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

Cook noodles in boiling salted water 6 to 8 minutes, then remove the noodles with a slotted spoon, reserving boiling water. Rinse the noodles, then drain and set aside. Snap off the tough ends of the asparagus into 1/2-inch pieces. Add the asparagus to the boiling water and cook for 3 minutes, then drain. Plunge into ice water to stop the cooking process, drain and set aside. Whisk together vinegar and oils. Pour over noodles and toss. Cut the cucumber in half lengthwise, then remove the seeds and cut into thin slices. Add the cucumber, asparagus, broccoli and remaining ingredients to the noodle mixture, tossing well.