Sesame Noodles Salad

[vegelady]

     Ingredients:

     Marinade
                 1   can (1 lb. 4 oz.) Worthington Vegetable Skallops
                 1/4   cup hoisin sauce 
                 1   tablespoon firmly packed brown sugar 
                 1/2   teaspoon five spice seasoning 
                 1/4   teaspoon garlic powder 
                 2   tablespoons soy sauce 
                 1   tablespoon rice vinegar
 
     Dressing
                 2   teaspoons sugar 
                 1   tablespoon toasted sesame oil 
                 2 tablespoons   soy sauce 
                 2 tablespoons   water 
 
     Noodles
                1   cucumber 
                4 cups    cooked spaghetti, rinsed 
               1 cup   baby carrots, quartered lengthwise 
               1 cup   sliced celery 
               1 cup   sliced green onions 
               1 can   (8 oz.) sliced water chestnuts, drained, coarsely chopped 
               3 tablespoons   toasted sesame seeds 



     Directions:

     1. Drain WORTHINGTON Low Fat VEGETABLE SKALLOPS and cut into bite size pieces.
        Combine remaining six marinade ingredients and add WORTHINGTON Low Fat VEGETABLE SKALLOPS.
        Cover and refrigerate 2 hours.

     2. Combine dressing ingredients. Set aside.

     3. Peel cucumber, cut lengthwise, seed and slice.
        In large bowl, combine cucumber, cooled spaghetti, carrots, celery, onions, water chestnuts, and sesame seeds. Set aside.

     4. Drain WORTHINGTON Low Fat VEGETABLE SKALLOPS, discarding marinade.
        Cook in large frypan, over medium heat, stirring frequently, until browned. Add to spaghetti mixture.
        Toss with dressing and serve immediately or cover and refrigerate.