Asian style pasta primavera

Good morning & happy meat free Monday to all!  I've returned to the muggle world after visiting the magical land of Oahu......and I'm in Hawaii withdrawal. Everything just is so fresh there and tastes so good I had a hard time deciding what to post for today's recipe.

One of the things I enjoyed most about the food there was that there was so much Asian influence in the majority of the food. Those of you who know me well could testify to the fact I'd be perfectly happy eating Asian or tropical food 5 days a week. In that tradition I present this week's recipe.

One great thing about the summer is that great local produce is so easy to get this time of year. This recipe is basically a mish-mosh of whatever veggies you want. I just used Japanese soba noodles, snow peas, Thai basil and cilantro from my patio garden to give it an Asian kick.  My husband also likes things with a bit of kick so we like to add a dried Thai chili pepper to the oil when we're sauteeing up the onion & garlic. Be creative and make it your own! The corn looked so good form the local farm I ended up cutting an ear to add it to the mix as well, even thought its not in the recipe below.

This recipe makes about 8 servings
1 pound dry soba noodles (you can find these in the international section of the grocery store)
1 medium red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
2 medium size zucchinis, sliced & then halved
1/2 pound asparagus, cut into 2" pieces
1/2 pound sugar snap peas, cleaned & halved
1/2 head of broccoli,  cut into florets
6 shallots or green onions, sliced very thin
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
2 tablespoons Thai basil, chopped
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon butter
Sesame oil to taste

Prepare a pot of boiling water. Once it hits a rolling boil, cook the soba noodles per the package directions. Drain into a colander and set aside until your veggies are done.
While you're waiting for the water to boil:
In a large skillet or wok heat the oil and butter. Stir fry the vegetables, onion and garlic about 3 minutes. Add the cilantro & basil, and cook until the vegetables are done to your taste (they should be a little crunchy).  Toss with the cooked soba noodles. Add the soy sauce, and sesame oil then season with salt & pepper. I hope you enjoy it!