Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesame Salad

Recipe courtesy Rachael Ray, 2007

Salt

1 pound whole-wheat spaghetti

4 limes, juiced, divided

3 tablespoons rice wine vinegar

3 tablespoons honey

1 tablespoon toasted sesame oil

1 seedless cucumber, thinly sliced

1 red onion, thinly sliced, divided

3 tablespoons toasted sesame seeds

2 pounds mixed fresh mushrooms - shiitake, oyster, crimini

1/4 cup teriyaki sauce

1 bunch scallions, chopped into 2-inch lengths

4 tablespoons vegetable oil, divided

1 tablespoon grill seasoning

1 red bell pepper, seeded and thinly sliced

1 cup pea pods, thinly sliced

3 to 4 cloves garlic, grated

1 (2-inch) piece ginger root, grated

1 (10-ounce) package frozen shelled edamame

1/4 cup hoisin sauce, available on Asian foods aisle of market

1 to 2 tablespoons Asian chili sauce or hot sauce, to taste

1/4 cup chopped cilantro leaves

Handful mint leaves, finely chopped

Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.

Preheat oven to 450 degrees F.

Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.

Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.

Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.