1 tbsp. vegetable oil
4 c. cooked spaghetti or linguini (8 oz. uncooked)
1 tbsp. sesame oil
1 tbsp. soy sauce

For noodles, mix oils and soy sauce in a large bowl. Add hot pasta to oil mixture and toss. If using leftover spaghetti, put into a pot of boiling water and let sit for a minute. Then drain and shake off excess water. At that point add to oil mixture. Refrigerate 1 hour or up to 24 hours.

DRESSING:

5 tbsp. soy sauce
2 tbsp. red wine vinegar
3/4 tsp. dry mustard
3 tbsp. chopped fresh parsley
4 tbsp. vegetable oil
1/2 tsp. sesame oil
1/8 tsp. ground red pepper

Mix all ingredients in a bowl.

VEGETABLES:

1 1/2 c. fresh snow peas (about 6 oz.) or 6 oz pkg. frozen snow peas, thawed and drained
1/4 c. diagonally sliced scallions or green onions

Trim snow peas and cut diagonally into 1 inch lengths. Blanch fresh snow peas for 1 minute, rinse with cold water and dry.

Up to 3 hours before serving toss noodles with dressing. Add vegetables and toss. Yields 5 cups salad. 356 calories per serving. 18 grams fat. Can add baby shrimp, slivered chicken pieces.