Instructions: 4 SERVINGS DAIRY-FREE

After winters diet of hearty, slow-cooked foods, the palate hungers for fresh new flavors, and this pasta dish fills the bill.

In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5 minutes. Remove lemongrass and set aside.

In large pot of salted water, cook carrots and potatoes until tender, about 15 minutes. Drain vegetables and set aside, reserving water. Return water to a boil and add noodles, stirring to prevent sticking. Cook according to package directions.

Just before pasta is done, add peas, potatoes and carrots to boiling water.

Cook 1 minute, drain and transfer to serving bowl. Add sauce, toss thoroughly and adjust seasoning. Serve right away.

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