Asian Linguine Salad

• 8 ounces uncooked linguine
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup water
• 2 tablespoons lemon juice
• 1-1/2 teaspoons sesame oil
• 2 medium carrots, julienned
• 1/2 medium sweet red pepper, julienned
• 1-1/2 teaspoons olive oil, divided
• 1/2 cup fresh snow peas
• 1 garlic clove, minced
• 1 small zucchini, julienned
• 1/2 cup canned bean sprouts
• 1 green onion, julienned

1. Cook linguine according to package directions; drain and place in a large serving bowl. In a small bowl, whisk the soy sauce, water, lemon juice and sesame oil. Refrigerate 1/4 cup for dressing. Pour remaining mixture over hot linguine; toss to coat evenly.
2. In a
3. or wok coated with cooking spray, stir-fry carrots and red pepper in 3/4 teaspoon olive oil for 2 minutes. Add snow peas and garlic; stir-fry 2 minutes longer. Add to linguine.
4. Stir-fry the zucchini, bean sprouts and onion in remaining olive oil for 2 minutes; add to linguine mixture. Cover and refrigerate for at least 2 hours. Just before serving, add dressing and toss to coat.

linguine, soy sauce, water, lemon juice, sesame oil, carrots, sweet red pepper, olive oil, fresh snow peas, garlic, zucchini, bean sprouts, green onion

Taken from www.tasteofhome.com/recipes/asian-linguine-salad/ (may not work)