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“This recipe can be gluten free if you can find noodles made with buckwheat only. I created it accidentally from a combination of multiple recipes, and it makes a delicious Asian cold salad. As a main dish, serves 2.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil water in a medium pot and cook noodles according to package directions. Cut asparagus into 1-inch pieces, and add to boiling water during last 2 minutes of cooking time.
  2. Combine soy sauce, oil, sugar, garlic powder, and cornstarch in a small bowl until cornstarch is dissolved.
  3. When pasta is cooked, rinse pasta and asparagus in a colander with cold water. Put the combined dressing ingredients into the still-hot pan and stir over low heat until thickened. Remove from heat.
  4. Combine bell pepper, onions, and chopped basil leaves in a medium sized bowl. Add cooled pasta, asparagus, and dressing. Toss and refrigerate until serving.

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