2 oz. snow peas, blanched
3/4 lb. spaghetti
1 red pepper, diced
1/2 c. water chestnuts, sliced and julienned
1/3 c. fresh basil, shredded
1/4 c. green onion, chopped

DRESSING:

1/3 c. rice or white wine vinegar
1/3 c. hoisin sauce
3 tbsp. each vegetable and sesame oil
3 tbsp. soy sauce
1 tbsp. ginger root, minced
1 1/2 tsp. dry mustard
1 1/2 tsp. granulated sugar
2 cloves garlic, minced

DRESSING: Whisk together vinegar, hoisin sauce, vegetable and sesame oils, soy sauce, ginger, mustard, sugar and garlic; set aside.

In large pot of boiling water, blanch snow peas for 1 minute. Remove with slotted spoon and refresh under cold water; pat dry. Set aside. Add spaghetti to boiling salted water; cook until tender but firm. Drain well.

In bowl, toss together warm spaghetti, red pepper, water chestnuts, basil, onion, snow peas and two thirds of the dressing; let cool slightly, about 5 minutes.

Add remaining dressing; toss to mix. Garnish with baby corn cobs and sesame seeds.

Serve with teriyaki pork tenderloin or chicken.