Yield: 4 servings
Measure | Ingredient |
---|---|
½ pounds | Spaghetti, broken in half |
\N \N | And cooked |
1 cup | To 2 broccoli florets, |
\N \N | Cooked until crisp tender |
2 \N | Green onions, sliced |
1 cup | Snow peas, cooked until |
\N \N | Crisp tender |
1 \N | Carrot, julienned, cooked |
\N \N | Until crisp tender |
½ \N | Cuke, peeled, seeded and |
\N \N | Sliced |
\N \N | ORIENTAL DRESSING |
1 teaspoon | Cornstarch |
7 teaspoons | Chicken stock |
1 tablespoon | Lowsodium soy sauce |
3 tablespoons | Rice vinegar |
1 tablespoon | Lemon juice |
3 cloves | Garlic, minced |
1 teaspoon | Grated gingerroot |
¼ teaspoon | Five spice powder |
1 teaspoon | Apple juice concentrate |
2 drops | Oriental sesame oil |
1 cup | Shredded chicken, optional |
Combine pasta and vegetables and set aside while making dressing.
Combine dressing ingredients, bring to a boil and boil until thickened, 1 minute, stirring constantly. Serve at room temperature.
Per serving without chicken: Calories: 262 Protein: 10g Carbohydrates: 52g Fat: trace Sodium: 173mg Cholesterol: 0mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-30-95