Ingredients:

Durum wheat semolina, onions, red peppers, scallions, sesame seed, garlic and spices.

Allergen Information: This product contains wheat.

Vinaigrette Dressing Recipe:

1/4 cup soy sauce
1/2 cup rice wine or white wine vinegar
2 tablespoons Dijon mustard
1/4 cup vegetable oil

Fresh Additions:

8 ounces fresh baby spinach leaves

Optional: Boiled or grilled steak, chicken or shrimp.

Cooking Directions:

Boil water in a 6 quart pot, add 1 tablespoon salt and pasta. Simmer 8 to 10 minutes, stirring occasionally.

Place contents of seasoning packet into small bowl. Add 1/4 cup of boiling pasta water and soak seasonings for 5 minutes or more.

Drain pasta and quickly run under cold water. Combine with seasonings and optional fresh ingredients.

Shake up vinaigrette dressing in a jar with a tight fitting lid. Pour over salad ingredients, toss and serve.

Refrigerate leftovers in an airtight container. Best to use within 24 hours.

Asian Shrimp and Noodle Casserole Recipe

Additions:

1 pound medium shrimp, shelled and de-veined
1/2 pound fresh snow pea pods
1/4 cup peanut or vegetable oil
1/4 cup soy sauce
2 tablespoon dry sherry
2 tablespoons sesame or vegetable oil

Cooking Directions:

Rinse, shelled and de-veined shrimp. Bring large pot of water to boil. Meanwhile, rinse pea pods and leave in bottom of large colander. In a small saucepan, heat oil over low-medium heat, add contents of seasoning packet and toss lightly for one minute. Add sherry and soy sauce, cook one minute and set aside. Add pasta to boiling water and bring to a full boil for 9 minutes. Add shrimp, bring back to a boil for one minute. Drain pasta and shrimp over pea pods. Combine drained pasta, shrimp and pea pods in a large bowl, toss with sesame or vegetable oil. Add the seasoning mixture, stir thoroughly and serve.