1 c. uncooked elbow macaroni
1 1/2 c. frozen peas, thawed
1 lb. fresh mushrooms, sliced
1 green pepper, cut into strips
3 med. carrots, cut into very thin strips
3 green onions, sliced
2 tbsp. soy sauce
2 tbsp. honey
1/4 c. butter
1/8 to 1/4 tsp. red pepper

Cook macaroni. Rinse under cold water; drain. In large bowl, combine macaroni with peas. In large frying pan melt butter; add veggies and stir fry over medium heat 5-6 minutes. Drain veggies and add to macaroni.

In small bowl combine soy sauce, honey, and red pepper; mix well. Pour over macaroni mixture; stir. Refrigerate.