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Serves 3
Ingredients:
1 cup dried small pasta shells
1/4 cup orange herb and poppy seed marinade
1/3 cup seasoned rice vinegar
1 Tbsp. minced fresh ginger
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (toasted) sesame oil
2 Tbsp. chopped green onion
1/4 tsp. hot chili flakes
6 oz. baby spinach leaves, fresh
1 cup frozen petite peas, thawed
6 oz. shelled cooked tiny shrimp
Directions
Cook pasta according to package
directions until just al dente;
drain and rinse with cold water.
Combine vinegar, ginger, soy
sauce, sesame oil, onion, and
chili flakes. Measure 3
tablespoons of this dressing into
a large bowl, add spinach, and
mix. Mound spinach equally on 3
dinner plates. To bowl, add
remaining dressing, pasta, peas,
oranges and shrimp; mix. Mound
equally on spinach. Spoon any
dressing left in bowl over salad.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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