Recipe for Chinese Spaghetti Salad 
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Yield:
1
Ingredients:
Amount Ingredient
Dressing for Pasta: ----------------
2 tsp sesame oil
4 tsp soy sauce
----------------- Dressing for Salad: ----------------
1/4 cup vegetable broth
3 tbl soy sauce
2 tbl red wine vinegar or rice vinegar
1 tsp dry mustard
1/8 tsp cayenne or to taste
chili oil to taste
----------------- Salad: ----------------
1 lb spaghetti cooked and warm
1/2 lb snow peas trimmed and cut
diagaonally into1" pieces
2 whl cucumber peeled,seeded, and
cut into 1/4 x 1 1/2" strips
1 bn scallion cut diagonally
1 stalk celery chopped
3 tbl fresh parsley snipped
Instructions:
Instructions: Blanch snow peas for 1 minute and then quickly cool.

[It does have some added fat, to toss with the spaghetti so it doesnt stick together. I reduced the amount-so you have to spend a little more time tossing it to make sure it coats the pasta.]

1. In a large bowl, combine the dressing ingredients for
*pasta*, and toss them with the warm pasta. Set aside. (This may be done one day ahead, but bring pasta to room temp before finishing the salad.)

2. In a smalle bowl or jar, combine the dressing ingredients for the

*salad*. Set aside.

3. At serving time, toss the pasta with the dressing for salad. Add all salad ingredients and toss again.

(I did this long before serving, and it was fine.)

I REALLY like this salad. The crunchy veggies go really well with the soft pasta.

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