Asian Vegetable Noodles

• 330 g spaghetti, uncooked
• 1 Tbsp. oil
• 1 cup fresh green beans, trimmed, cut into 1-1/2-inch lengths
• 2 carrots, peeled, thinly sliced
• 3 cloves garlic, minced
• 1 cup drained canned bamboo shoots
• 1 cup drained canned pineapple chunks in juice
• 1 Tbsp. grated gingerroot
• 1/3 cup Kraft Asian Sesame Dressing
• 1/3 cup coarsely chopped walnuts

1. Cook spaghetti as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add beans and carrots; cook and stir 3 min.
4. or until crisp-tender, adding garlic for the last minute.
5. Stir in bamboo shoots, pineapple and ginger; cook and stir 1 min.
6. Drain spaghetti.
7. Add to skillet with dressing; mix lightly.
8. Sprinkle with nuts.

oil, fresh green beans, carrots, garlic, bamboo shoots, pineapple, gingerroot, sesame dressing, walnuts

Taken from www.kraftrecipes.com/recipes/asian-vegetable-noodles-173320.aspx (may not work)