4 oz. angel hair pasta
1 tsp. sesame oil
1 tsp. peanut oil
2 1/2 tbsp. sesame oil
1/4 c. sugar
1 tsp. dry mustard
1/2 tsp. finely grated fresh ginger
1/4 c. rice wine vinegar
1/2 soy sauce (or less, depending on taste)
1 (8 oz.) can sliced water chestnuts
4 ribs celery, thinly sliced
3 green onions, chopped
1 red pepper, cut into strips
1/4 fresh pineapple, cut into chunks
1/2 c. peanuts
4 oz. snow peas, blanched for garnish

Saute the dry pasta in sesame and peanut oils until light brown. Add boiling water to cover and boil until done. Drain. For the dressing in a blender mix together the sesame oil, sugar, mustard, ginger, vinegar, and soy sauce. Add water chestnuts to pasta and dressing. Refrigerate overnight.

Add celery, green onion, red pepper, pineapple, and peanuts. Garnish with snow peas. Serves 8 for side dish servings or 4 for main dish servings.