*  Exported from  MasterCook  *
        Sweet Carrot Teriyaki Pasta Salad with Napa and Portabellas
 Recipe By     : Hanneman (1997) Riverside
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 4Star                            Eat-Lf
                 Pasta                            Wok
                 Salad                            Side
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           chopped carrots -- or slightly less
    2      tablespoons   teriyaki sauce -- see pantry
    2      tablespoons   water -- or more as needed
    4      slices        Portabella mushroom -- 1/2 dice
    1      large         garlic clove -- minced
                         non-stick cooking spray
                         cracked pepper -- mixed colors
      1/8  teaspoon      safflower oil -- or spray
    1 1/2  cups          shredded cabbage -- napa or bok choy
    2      tablespoons   red bell pepper -- roasted, or
                         pimiento -- diced
                         fried wontons -- optional
    4      ounces        angel hair pasta -- cooked
    4      ounces        roasted chicken breast meat -- shredded
 Process the carrot and the water until carrot is well grated.  Add the
 teriyaki sauce and process until blended. 
 Spray a wok and place over medium heat. Add the minced garlic and the diced
 portabellas and toss until softened and aromatic (4 to 5 mins).   Sprinkle
 generously with cracked pepper (black or a blend).  Add the bell pepper and
 stir. Add oil if necessary. Add the shredded cabbage and stir gently. Cook
 for about 3 mins. Make a well in the center of the wok and add the carrot
 mixture. Heat gently. Incorporate the drained pasta then toss with the
 mushroom vegetables from the rim of the wok.  Toss in optional crisp
 wontons. Serve cold as pasta salad or hot/warm as light entree or side dish.
 Without wontons: 260 CALS, 1.4 g fat, 4.7% CFF (mc). 
 Without wontons, with chicken: 351 cals, 4.9 g fat (12.8% cff).
 PANTRY:  This is the base salad. The sauce combines carrot juice with
 teriyaki without actually blending the two flavors.  Other chopped
 vegetables may be added. It was especially good with steamed artichoke
 hearts.  Other ideas: baby corn, blanched broccoli, slivered and steamed
 fennel bulb; pea pods or snap peas; hearts of palm.  Teriyaki:  Mr.
 Yasida’s gourmet sauce; Sagawa; Ibarre.  Substitute soy sauce sweetened to
 taste with brown sugar and cut with citrus juice.  Substitute soba or
 cellophane noodles.  Serve with seafood, fish, chicken, grilled or roasted
 pork, tofu cubes, or vegetables.
 Posted to eat-lf 01 Jun 97 by patHanneman
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