Serves: 10
Total Calories: 83

MARINADE
1 (1-pound 4-ounce) can Worthington® Vegetable Skallops® veggie seafood
1/4 cup hoisin sauce
1 tablespoon firmly packed brown sugar
1/2 teaspoon Five Spices seasoning
1/4 teaspoon garlic powder
2 tablespoons soy sauce
1 tablespoon rice vinegar
DRESSING
2 teaspoons sugar
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 tablespoons water
NOODLES
1 cucumber
4 cups cooked spaghetti, rinsed
1 cup baby carrot, quartered lengthwise
2 cups sliced celery
1 cup sliced green onions
1 (8-ounce) can sliced water chestnut, drained, coarsely chopped
3 tablespoons toasted sesame seeds

1. Drain WORTHINGTON Low Fat VEGETABLE SKALLOPS and cut into bite size pieces. Combine remaining six marinade ingredients and add WORTHINGTON Low Fat VEGETABLE SKALLOPS. Cover and refrigerate 2 hours.

2. Combine dressing ingredients. Set aside.

3. Peel cucumber, cut lengthwise, seed and slice. In large bowl, combine cucumber, cooled spaghetti, carrots, celery, onions, water chestnuts, and sesame seeds. Set aside.

4. Drain WORTHINGTON Low Fat VEGETABLE SKALLOPS, discarding marinade. Cook in large frypan, over medium heat, stirring frequently, until browned. Add to spaghetti mixture. Toss with dressing and serve immediately or cover and refrigerate.

Nutritional Facts:

Serves: 10
Total Calories: 83
Calories from Fat: 16

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