Recipe: Marinated Asian Noodle Salad and Homemade Five Spice Powder

MARINATED ASIAN NOODLE SALAD

6 oz. uncooked linguine or spaghetti
FOR THE DRESSING:
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon oriental sesame oil
1 teaspoon sugar
1/2 teaspoon five-spice powder*
1/8 to 1/4 teaspoon crushed red pepper flakes
1 garlic clove, minced
FOR THE SALAD:
1 cup shredded red cabbage**
1 cup coarsely shredded carrots
1 cup green bell pepper strips (2x1/4x1/4-inch)**
1/2 cup diagonally sliced green onions
4 oz. (1 cup) pea pods, cut diagonally in half, blanched
1 (8 oz.) can sliced water chestnuts, drained, rinsed with cold water
2 tablespoons sesame seed, toasted***

Cook linguine to desired doneness as directed on package. Drain; rinse with cold
water. Drain well.

Meanwhile, in small bowl,combine dressing ingredients; mix well.

Place cooked linguine in medium bowl. Pour half of the dressing mixture over linguine; toss to coat. Cover, refrigerate 30 minutes to blend flavors.

Just before serving, in large bowl, combine marinated linguine, salad ingredients and
remaining dressing; toss to coat.

*Five-spice powder is a blend of spices used in Asian cooking. Look for it in the spice or Asian foods section of supermarkets.

To make your own five spice powder, combine:
1 teaspoon ground cinnamon
1 teaspoon crushed anise seed or 1 star anise, ground
1/4 teaspoon crushed fennel seed
1/4 teaspoon freshly-ground black pepper or crushed Szechuan pepper
1/8 teaspoon ground cloves

**You can use 1 cup of shredded Chinese (napa) cabbage and 1 cup of red bell pepper strips for the cabbage and green pepper.

***To toast sesame seeds, place them in a small nonstick skillet; cook and stir over medium- high heat for 1 to 2 minutes or until they're light golden brown.

Makes 4 servings (2 cups each)
Source: Recipe booklet - Pillsbury Classic Cookbooks Meatless Meals, March 1996, #181