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Recipe by Chef George Quattromani of the Mar Vista Restaurant and Dockside Pub
Ingredients:
1 lb angel hair pasta
1 lb snow peas
1/2 lb bean sprouts
1 head napa cabbage
Dressing:
1 cup soy sauce
1 tsp sesame oil
1 tbsp chopped garlic
black pepper to taste
Method:
Cook pasta and set aside ,blanche pea pods and set aside. In large bowl add pasta ,snow peas ,and bean sprouts. Add dressing ingredients and toss well. Place over chopped napa cabbage and enjoy.
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