Ingredients
| 8 ounces packaged dried pasta (such as vermicelli, angel hair, rotini, or bow tie) |
| 8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces (1 cup) |
| 1/3 cup bottled plum sauce |
| 2 tablespoons water |
| 1 to 2 tablespoons soy sauce |
| 1/2 teaspoon toasted sesame oil |
| 1/8 teaspoon crushed red pepper |
| 1 medium red or green sweet pepper, cut into bite-size strips |
| 1 11-ounce can mandarin orange sections, drained |
| 1 cup fresh or frozen sugar snap peas, halved crosswise |
| 1/3 cup sliced green onions |
| 1/3 cup slivered almonds, toasted |
Preparation
| 1. Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled. |
| 2. For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper. |
| 3. In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat. Serve immediately. |
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