Oriental Pasta Salad
Modified from Hugos
8 oz pasta
2 green onions, sliced
1 cup peas, steamed (I used frozen and just ran some water over them to defrost a little)
1 carrot, diced, steamed (I just used raw this time, I think I will like steamed better)
1/2 cucumber, peeled and sliced (it says seeded, but that just dumb)
1 tsp cornstarch
2 tbsp plus 1 tsp chicken stock
1 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp fresh lemon juice
3 garlic cloves, minced
1/2 tsp ginger (it says 1 tsp fresh, I say "yeah right!")
1 tsp apple juice concentrate
2 drops sesame oil
Cook pasta and steam vegetables. Mix the dressing ingredients (cornstarch onwards) in a small saucepan. Bring to a boil. Boil 1 minute, stirring continuously. Pour warm dressing over salad and toss to coat. Serve at room temperature.