7 oz. uncooked vermicelli
1 (16 oz.) can bean sprouts, drained
1 (3 oz.) can sliced mushrooms, drained
1 rib celery, sliced
1/3 med. green pepper, chopped
1 c. frozen green peas
1 sm. onion, chopped
3/4 c. mayonnaise
1 tbsp. soy sauce
1 tsp. salt
1 tsp. prepared mustard
1/4 tsp. garlic powder
1/2 c. cashews, coarsely chopped
2 sliced tomatoes

Break vermicelli into 2 inch pieces; cook as directed on package. Rinse under cold water, drain. Mix mayonnaise, soy sauce, salt, mustard and garlic powder in large bowl. Stir in vermicelli, bean sprouts, mushrooms, celery, green pepper and onion. Rinse frozen peas under cold water to separate. Stir in to salad. Refrigerate at least 3 hours. Stir in cashews. Garnish with tomatoes.