Categories: Asian, Main Dish

Ingredients

• 10 -12 ounces angel hair pasta
• 8 ounces fresh bean sprouts
• 2 large carrots, coarsely grated
• 6 scallions, sliced thinly on the diagonal
• 1/4 cup chopped fresh parsley, divided
• Dressing:
• 1 tablespoon hot chili oil
• 2 -3 tablespoons soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 2 tablespoons undiluted orange juice concentrate
• Garnishes:
• 1/2 cup dry roasted peanuts, coarsely crushed
• 1 -2 seedless oranges, peeled and sectioned (such as Clementines or tangelos)

Directions

1. Cook the angel hair pasta until al dente; drain and rinse it under cold water until it is cool; transfer it to a large bowl.

2. Place the bean sprouts in a steamer basket over an inch or so of water in a large saucepan; steam them over med-high heat, covered, until they are just wilted; about 2-3 minutes.

3. Drain and rinse them until they are cool.

4. Combine carrots, scallions, half the parsley, and bean sprouts in the bowl with the pasta.

5. In a small bowl, combine all the dressing ingredients; pour dressing over the pasta mixture; toss to coat.

6. Garnish the top with the remaining parsley and chopped peanuts.

7. Pass around a plate of seedless orange sections to serve alongside, if desires.

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