PASTA AND WALNUT FRUIT SALAD
8 ounces Angel Hair or Capellini, uncooked
3 tablespoons low-sodium soy sauce
2 tablespoons vegetable oil
1 teaspoon sugar
1/8 teaspoon hot red pepper flakes
1 tablespoon vegetable oil
2 large carrots, thinly sliced
1 red or yellow bell pepper, ribs and seeds removed, cut into small strips
3/4 cup toasted walnuts*, divided
1/2 small red onion, thinly sliced
4 ounces fresh snow peas
4 fresh mushrooms, sliced
1/4 cup water
Prepare pasta according to package directions. While pasta is cooking, in a small bowl, combine soy sauce, vegetable oil, sugar and red pepper flakes.
Heat oil in a medium skillet over high heat. Add carrots, pepper, walnuts, onion, snow peas and mushrooms. Stir-fry 1 minute. Add water. Cook and stir 3 minutes longer. Add pasta and toss to mix. Add soy sauce mixture; toss well and serve.
Notes: *To toast walnuts: In small skillet, heat 1 teaspoon vegetable oil. Add walnuts and cook and stir until browned, about 3 to 4 minutes.