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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is from the Thursday magazine's issue dated June 15th-21st'2006 Food Facts column by Monika Seth. Enjoy! Ingredients:
8 ounces thin spaghetti |
1 red bell pepper, sliced into thin strips |
1 cucumber, cut in strips |
1/2 cup carrot, grated |
2 green onions, thinly sliced |
2 tablespoons vinegar |
2 tablespoons water |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
Directions:
1. In a large pot cook spaghetti until just tender.
2. Drain and rinse under cold water.
3. Transfer to a large bowl.
4. Fold in red bell pepper, cucumber, carrots and onions. Mix well.
5. In a small bowl, stir together the vinegar, water, soy sauce and sesame oil.
6. Pour the wet mixture over the dry noodle one.
7. Fluff with a fork or chopsticks and serve.
8. Enjoy!
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