Marinated Asian Noodle Salad

Marinated Asian Noodle Salad

6 oz. Uncooked linguine or spaghetti

DRESSING
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon oriental sesame oil
1 teaspoon sugar
½ teaspoon five-spice powder
1/8 to ¼ teaspoon crushed red pepper flakes
1 garlic clove, minced

SALAD
1 cup shredded red cabbage
1 cup coarsely shredded carrots
1 cup green bell pepper strips (2x ¼ x ¼- inch)
½ cup diagonally sliced green onions
4 oz. (1 cup) pea pods, cut diagonally in half,
blanched (toss pods in boiling water for @ 90 seconds)
1 (8-oz.) can sliced water chestnuts, drained, rinsed w/ cold water
2 tablespoons sesame seed, toasted*

1. Cook linguine to desired doneness as directed on package. Drain; rinse with
cold water. Drain well.

2. Meanwhile, in a small bowl, combine dressing ingredients; mix well.

3. Place cooked linguine in medium bowl. Pour half of the dressing mixture over
linguine; toss to coat. Cover; refrigerate 30 minutes to blend flavors.

4. Just before serving, in a large bowl, combine marinated linguine, salad
ingredients and remaining dressing; toss to coat.

4 (2-cup) servings.

* To toast sesame seeds, place them in a small nonstick skillet; cook and stir over medium high heat for 1-2 minutes or until they’re light golden brown. (Be careful for flying seeds.)