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This recipe was sent in: Rachael 1 pound Penne, Mostaccioli or Radiatore, uncooked 2 tsp. cornstarch 3 Tbsp. low-sodium soy sauce 3 Tbsp. rice wine vinegar or white wine vinegar 1 chicken or vegetable bouillon cube OR 1 tsp. chicken or vegetable bouillon granules 1 cup hot water 2 carrots, scraped and cut into 1/4-inch rounds 2 tsp. vegetable oil 3 cloves garlic, minced 8 ounces snow peas, stems removed 1/4 tsp. hot red pepper flakes Freshly ground black pepper to taste Cook pasta according to package directions. While pasta is cooking, in a small bowl, stir together the cornstarch, soy sauce, vinegar, bouillon cube and hot water. Set aside. In a large skillet or wok, warm the vegetable oil over medium-high heat. Add carrots, garlic and snow peas and stir-fry until vegetables are tender. Lower heat to medium-low and stir in the hot red pepper flakes and soy sauce mixture. When pasta is done, drain well. Add pasta to stir-fry mixture. Bring to a boil. Lower heat, cover and cook until pasta is heated through. Season to taste with freshly ground black pepper. Serve immediately. YIELD: 4-6 servings |