Instructions: Process the carrot and the water until carrot is well grated. Add the teriyaki sauce and process until blended.

Spray a wok and place over medium heat. Add the minced garlic and the diced portobella and toss until softened and aromatic (4 to 5 mins).

Sprinkle generously with cracked pepper (black or a blend). Add the bell pepper and stir. Add oil if necessary. Add the shredded cabbage and stir gently. Cook for about 3 mins. Make a well in the center of the wok and add the carrot mixture. Heat gently. Incorporate the drained pasta then toss with the mushroom vegetables from the rim of the wok. Toss in optional crisp wontons. Serve cold as pasta salad or hot/warm as light entree or side dish.

Without wontons: 260 CALS, 1.4 g fat, 4.7% CFF (mc). Without wontons, with chicken: 351 cals, 4.9 g fat (12.8% cff).

PANTRY: This is the base salad. The sauce combines carrot juice with teriyaki without actually blending the two flavors. Other chopped vegetables may be added. It was especially good with steamed artichoke hearts. Other ideas: baby corn, blanched broccoli, slivered and steamed fennel bulb; pea pods or snap peas; hearts of palm. Teriyaki: Mr. Yasidas gourmet sauce; Sagawa; Ibarre. Substitute soy sauce sweetened to taste with brown sugar and cut with citrus juice. Substitute soba or cellophane noodles. Serve with seafood, fish, chicken, grilled or roasted pork, tofu cubes, or vegetables.

NOTES : Its in the sauce! Blender-made carrot juice blended with teriyaki. Portobella, angel hair, light napa cabbage, a little fire-roasted and garlicky red pepper... Could be vegan. Or turn it into an oriental chicken salad. Serve cold or hot. I recommend this one. (slurp!) We had it twice this week.

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