Healthy Asian Noodle Salad

• 1 pound Whole Wheat Spaghetti
• 1/2 pounds Shiitake Mushrooms, Sliced
• 1 bunch Asparagus
• 1 whole Red Bell Pepper, Thinly Sliced
• 1/2 cups Rice Wine Vinegar
• 1/4 cups Soy Sauce
• 2 Tablespoons Canola Oil
• 2 Tablespoons Fresh Lime Juice
• 1 Tablespoon Freshly Grated Ginger
• 1 cup Edamame
• 3 bulbs Green Onions, Thinly Sliced
• 1 Tablespoon Fresh Chopped Parsley
• 2 dashes Salt, Or To Taste

1. Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms, asparagus and red bell pepper to the pasta pot during the last 2 minutes of cooking. Drain.
2. In a small bowl, mix together vinegar, soy sauce, oil, lime and ginger.
3. Transfer pasta and veggies into a serving bowl; toss with ginger dressing, edamame and sliced green onions, parsley, and salt to taste.

shiitake mushrooms, red bell pepper, rice wine vinegar, ubc, canola oil, lime juice, freshly grated ginger, edamame, green onions, fresh chopped parsley, salt

Taken from tastykitchen.com/recipes/salads/healthy-asian-noodle-salad/ (may not work)