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Parve
Easy
30 Minutes
Diets 
This pasta dish gets rave reviews every time I serve it. Because it uses a few pots, and does take some time, I don’t make it unless there is an occasion. But when my family just gets a whiff that I’m making it, they literally come running! I never have leftovers! I’ve made it for sheva brachot, too.
2-3 stalks celery, sliced
2 each red and green peppers, thinly sliced
2 onions, thinly sliced
1 can Glicks Mushrooms or 1/2 box fresh mushrooms sliced (you can use the frozen sliced mushrooms too)
14 ounces (400 grams) Manischewitz Medium Noodles, cooked and drained
scant 1/2 cup Glicks Soy Sauce (low-sodium is fine)
2 teaspoons sugar (I prefer light brown, but white is okay)
1 cup water
3 level tablespoons Lipton Onion Soup Mix
8 cloves garlic, crushed (you can use 8 cubes Gefen Frozen Crushed Garlic)
Sauté the veggies in approximately two to three tablespoons oil for 15 minutes, or until tender-crisp. They should not be too soft.
Gently mix sautéed veggies with the noodles.
Cook together the sauce ingredients until they are completely blended.
Mix the sauce together with the noodle mixture and serve.
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