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
1 cup hot water
2 carrots, scraped and cut into 1/4-inch rounds
2 tsp. vegetable oil
3 cloves garlic, minced
8 oz. 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.