Directions

1. Using your KitchenAid® Tri-Ply Copper 3.5-Quart Sauté Pan, heat your sesame oil over medium-high heat. After a minute or two, add the red onions and sauté for a few minutes until slightly softened. Add in the zucchini, summer squash, snap peas, shiitake mushrooms and minced garlic and sauté for a few minutes. Season with salt and continue sautéing for a few minutes longer until the vegetables are tender but not too soft.
2. Add the bell peppers, red cabbage and carrots and sauté for 2 to 3 more minutes. Add the cooked linguine noodles into the pan along with the mushroom broth, soy sauce, hoisin sauce and oyster sauce. Toss together for a few minutes, or until the noodles are well coated and heated through.
3. Garnish with diced green onions and serve immediately.