Oriental Vegetable and Pasta Salad No. 2

• 8 ounces spaghetti (or fine noodles)
• 4 ounces asparagus spears, cut into 1 inch pieces (about 1 cup)
• 13 cup plum sauce
• 1 tablespoon soy sauce
• 12 teaspoon toasted sesame oil
• 18 teaspoon red pepper flakes
• 1 green pepper, medium (or red)
• 11 ounces mandarin oranges (1 can drained)
• 1 cup sugar snap pea (fresh or frozen and halved crosswise)
• 13 cup green onion, sliced
• 13 cup slivered almonds, toasted

1. Cook pasta, cover and chill.
2. In a saucepan, cook asparagus, covered, in a small amount of boiling water 4-6 minutes or until crisp tender and drain.
3. Stir together plum sauce, soy sauce, oil and red pepper.
4. In a bowl combine pasta, asparagus, sweet pepper, oranges, peas, onion and almonds.
5. Add dressing and toss to coat.
6. Serve immediately.

noodles, plum sauce, soy sauce, sesame oil, red pepper, green pepper, oranges, sugar snap pea, green onion, slivered almonds

Taken from www.food.com/recipe/oriental-vegetable-and-pasta-salad-no-2-417685 (may not work)