1 (8 ounce) package beef noodle pasta
1 cucumber
1 red bell pepper
1 small red onion, minced
1 small green bell pepper, finely chopped
1 green bell pepper, finely chopped
4 tomatoes - peeled, seeded, and coarsely chopped
1 chopped squash
2 bay leaves
2 teaspoons paprika
2 teaspoons soy sauce
1 teaspoon cornstarch
3 tablespoons butter
1 teaspoon white sugar
1 cup cold water
2 tablespoons sesame oil
2/3 cup toasted sesame seeds
2 tablespoons fresh lemon juice
6 leaves spinach, cleaned
2 tablespoons raspberry vinegar
1/2 baguette – cut into 1/2-inch slices
Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes; drain.
In large skillet, saute vegetables until tender. Stir in cucumber, red pepper, onion and green pepper. Stir in tomatoes and squash. Add cooked vegetables and toss gently to coat. Reduce heat and simmer, covered, for 20 minutes.
Add salt and pepper to taste, and cook until heated through. Garnish every serving with 1 cup of cooked vegetables, 1 onion, 1 pepper and 1 tomato.