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.)

Szechwan Tempeh Over Rice

1 Tablespoon vegetable oil
8 oz. tempeh, cut into 1/2 –inch-wide slices
1 carrot, cut diagonally into ¼-inch slices
1 green bell pepper, cut into 1-inch squares
1 garlic clove, minced
2 teaspoons minced fresh ginger
2 scallions, trimmed and minced
¼ teaspoon hot red pepper flakes
2 Tablespoons dry sherry
2 Tablespoons tamari or other soy sauce
½ cup vegetable stock or water
1 tablespoon cornstarch, dissolved in 1 ½ tablespoons water
4 to 6 cups hot cooked long-grain white or brown rice

Heat the oil in a large skillet or wok over medium-high heat until hot. Add the tempeh and stir-fry until golden, about 2 minutes.

Add the carrot and bell pepper and stir-fry for 1 minute, or until slightly softened.

Stir in the garlic, ginger, scallions, and red pepper flakes, and stir-fry for about 30 seconds, until fragrant. Stir in the sherry, tamari, and stock or water.

Then stir in the cornstarch mixture and cook until the sauce thickens. Serve over the rice.

Serves 4, Rice and Spice, pg. 24