| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Pasta, Vegetarian |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Thin spaghetti |
| 2 |
tb |
Roasted sesame oil |
| 4 |
tb |
Soy sauce or tamari |
| 1 |
c |
Snow peas |
| 2 |
|
Cucumbers; peeled, seeded, and cut into strips 1/4 inch x 1-1/2 inches |
| 3/4 |
c |
Thinly sliced green onions |
| 3 |
tb |
Chopped fresh parsley |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Dry mustard |
| 1 |
ts |
Hot chili oil |
INSTRUCTIONS
Cook the spaghetti according to the package directions and drain. Combine 1
tablespoon of the sesame oil with 2 tablespoons of the soy sauce. Toss warm
spaghetti with this mixture and set aside.
Steam the snow peas for 2 minutes. Drain and cool under cold water.
Combine the snow peas, cucumber strips, green onions, and parsley.
Stir together the remaining sesame oil, soy sauce, vinegar, mustard, and
chili oil. Toss this sauce with the vegetables. Then toss the vegetable
mixture with the spaghetti mixture. Serve cold.
Preparation time: 30 minutes
Serves 4 to 6
* Source: the Physicians Committee for Responsible Medicine * Reprinted
with permission in "The Compassionate Cook" * by Ingrid Newkirk and PETA *
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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