- 6 oz Oriental Noodles
- Dressing:
- 3 T Soy Sauce – lite
- 3 T Rice Vinegar
- 1 T Sesame Oil
- 1 tsp Sugar
- 1/2 tsp Five Spice Powder
- 1 clove Garlic – minced
- Salad:
- 1 c Cabbage – red, shredded
- 1 c Carrots – coarsely shredded
- 1 c Bell Peppers – strips
- 1/2 c Green Onions – sliced
- 1 c Snap Peas – fresh (blanched) or frozen
- 8 oz Water Chestnuts – sliced, drained and rinsed
- 2 T Sesame Seeds – toasted
Serves 4
Cook pasta to desired doneness as directed on package. Drain, rinse with cold water and let drain well. In small bowl combine dressing ingredients. Place cooked pasta in a medium bowl. Pour half of the dressing mix over pasta, tossing to coat. Cover and refrigerate 30 minutes to blend flavors. Combine marinated pasta, salad ingredients and remaining dressing, tossing to coat.
Recipe by: Kathy Rohrbaugh, Shrewsbury
Finalist – Appetizers/Snacks/Salads
2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest