8 ounces spaghetti pasta, broken in half 2 cups broccoli flowerets, steamed until crisp-tender 2 green onion, sliced 1 cup snow peas, steamed until crisp-tender 1 carrot, julienned, steamed until crisp-tender 1/2 cucumber, peeled, seeded, sliced ***Oriental Dressing*** 1 teaspoon cornstarch 2 tablespoons chicken stock, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses 1 teaspoon chicken stock 1 tablespoon low-sodium soy sauce 3 tablespoons rice vinegar 1 tablespoon fresh lemon juice 3 cloves garlic, minced 1 teaspoon grated ginger root 2 green onions, sliced 1/3 teaspoon five-spice powder 1 teaspoon apple juice concentrate 2 drops oriental sesame oil 1 cup shredded cooked chicken or tuna
Cook pasta in boiling water in a large saucepan until tender but firm; drain and rinse with cold water. Mix pasta with vegetables.
Mix dressing ingredients in a small saucepan and bring to a boil. Boil 1 minute, stir constantly.
Pour warm dressing over salad and toss to coat. Add chicken (Or tuna for a variation). Serve at room temperature.