By: Tracy Archuleta
2 Stalks chopped White Swiss Chard (red or yellow maybe used for variation)
4 Stalks chopped Green Onions
1 Med. sliced Cucumber
1/3 c. Low Sodium Soy Sauce (healthier version use Braggs Aminos)
1/2 c. Red Wine Vinegar
1 tbs. Sesame Oil
Cayenne Pepper to taste
In a large pot of boiling salted water, cook pasta until al dente.
Rinse pasta in cold water. Add white swiss chard, green onions
and cucumber and mix.
Add soy sauce, vinegar and sesame oil. Sprinkle cayenne to taste.