Oriental Vegetable and Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a 1993 Better Homes and Gardens $200 winner from John Guinivere. I have not tried this; when I do I will post my rating. It just sounds good. Since I have not tried it, I can only estimate preparation time. Ingredients:
8 ounces fine noodles or 8 ounces spaghetti |
4 ounces asparagus spears, cut into 1 inch pieces (about 1 cup) |
1/3 cup plum sauce |
1 tablespoon soy sauce (or 2) |
1/2 teaspoon toasted sesame oil |
1/8 teaspoon crushed red pepper flakes |
1 medium green sweet pepper (or red) |
11 ounces mandarin oranges (1 can drained) |
1 cup sugar snap pea (fresh or frozen and halved crosswise) |
1/3 cup green onion, sliced |
1/3 cup slivered almonds, toasted |
Directions:
1. Cook pasta and drain, cover and chill.
2. In a saucepan, cook asparagus, covered, in a small amount of boiling water 4-6 minutes or until crisp tender and drain.
3. Stir together plum sauce, soy sauce, oil and red pepper.
4. In a bowl combine pasta, asparagus, sweet pepper, oranges, peas, onion and almonds.
5. Add dressing and toss to coat.
6. Serve immediately.
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