50+ Friends Club Cookbook -- Pasta and Rice -- Chinese Pasta

Return to
Cookbook Index | Chapter Index

Chinese Pasta

From the Kitchen of: Pepper
Source: from Great Lake Effects: Buffalo Beyond Winter and Wings

8 ounces spaghetti

1 large red bell pepper, chopped

8 ounces mushrooms, sliced

1 bunch green onions with tops, cut into 1-inch pieces

4 ounces snow peas, trimmed

1 Tablespoon freshly grated gingerroot

1 Tablespoon sherry

1 Tablespoon soy sauce

1 Tablespoon dark sesame oil

1/4 cup chopped fresh cilantro

Freshly ground pepper to taste

Cook the pasta using package directions until al dente. Drain and rinse.
Spread the red pepper, mushrooms and green onions in a single layer on a baking sheet. Roast at 375 degrees until the vegetables are light brown but not soft, turning once.
Steam the snow peas in a steamer for 3 minutes.
Combine the pasta, roasted vegetables and snow peas in a bowl and mix gently. Add a mixture of the gingerroot, sherry, soy sauce and sesame oil, tossing to coat. Spoon onto a serving platter. Sprinkle with the cilantro and pepper.
Cool the roasted vegetables before tossing with the pasta and dressing for a cold dish.
SERVINGS: 4