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.