7 oz. uncooked vermicelli
3/4 c. mayonnaise
2 tbsp. soy sauce
1 tsp. salt
1 tsp. Dijon mustard
1/4 tsp. garlic powder
Dash of pepper
1 (16 oz.) can bean sprouts, drained
1 (3 oz.) can sliced mushrooms, drained
1/2 c. sliced celery
1/3 c. chopped green pepper
1/4 c. chopped onion
1-2 c. frozen peas
1/2 c. chopped cashews or peanuts
1 can sliced water chestnuts, drained

Break vermicelli into 2-inch pieces. Cook vermicelli as directed on package. Rinse under cool water. Drain.

Mix mayonnaise, soy sauce, salt, mustard, garlic powder, pepper in bowl. Stir in vermicelli, bean sprouts, mushrooms, celery, green pepper, onion. Rinse peas under cold water and separate. Stir into salad. Refrigerate 3 hours. Stir in cashews prior to serving. Serves 8.