Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until barely al dente, about 1 minute less than package timing. Add the green peas and cook for about 30 seconds. Add the snow peas, stir, and immediately drain the vegetables and pasta in a colander set in the sink. Rinse with cool water to stop the cooking. Drain well, toss with 1 Tbs. of the vegetable oil, and set aside.
Heat 1 Tbs. of the vegetable oil in a 12-inch skillet over medium heat. Add the onion, shiitake, garlic, ginger, 1/2 tsp. salt, and a few grinds of pepper. Cook, stirring occasionally, until the onions are opaque and the mushrooms have released their juices, 3 to 4 minutes—don’t let the vegetables brown. Remove the pan from the heat, transfer the vegetables and any juices to a small bowl, and let cool to room temperature.
In another small bowl, whisk the remaining 1 Tbs. vegetable oil with the soy sauce, vinegar, sesame oil, and sugar.
In a large bowl, combine the cooled pasta and vegetables, scallions, and 1 Tbs. of the sesame seeds. Toss with the dressing and season to taste with salt and pepper. Serve at room temperature, garnished with the remaining sesame seeds.
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 10 (67%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.1mg||0 %|
|Sodium 374.1mg||13 %|
|Potassium 15.5mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 0.7g||1 %|
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Calories per serving: 15
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