Categories: Salads, Pasta, Vegetarian 
      Yield: 5 servings 
  
      1 lb Thin spaghetti 
      2 tb Roasted sesame oil 
      4 tb Soy sauce or tamari 
      1 c  Snow peas 
      2    Cucumbers; peeled, seeded, 
           -- and cut into strips 
           -- 1/4 inch x 1-1/2 inches 
    3/4 c  Thinly sliced green onions 
      3 tb Chopped fresh parsley 
      2 tb Red wine vinegar 
      1 ts Dry mustard 
      1 ts Hot chili oil 
  
  Cook the spaghetti according to the package directions and drain.  Combine 
  1 tablespoon of the sesame oil with 2 tablespoons of the soy sauce.  Toss 
  warm spaghetti with this mixture and set aside. 
   
  Steam the snow peas for 2 minutes.  Drain and cool under cold water. 
  Combine the snow peas, cucumber strips, green onions, and parsley. 
   
  Stir together the remaining sesame oil, soy sauce, vinegar, mustard, and 
  chili oil.  Toss this sauce with the vegetables.  Then toss the vegetable 
  mixture with the spaghetti mixture.  Serve cold. 
   
  Preparation time: 30 minutes 
   
  Serves 4 to 6 
   
  * Source: the Physicians Committee for Responsible Medicine * Reprinted 
  with permission in "The Compassionate Cook" * by Ingrid Newkirk and PETA * 
  Typed for you by Karen Mintzias