Japanese Chicken Salad

2 T. salad oil
1/2 c. sliced almonds
2 T. sesame seeds
1 pkg. oriental noodles crushed (discard seasoning)
2 c. cooked, skinned chicken breasts (cut up)
4 c. finely shredded green cabbage
1/2 c. chopped green onion
dressing and salt

Place oil in a 10 inch frying pan over medium high heat. Stir fry noodles, nuts and seeds until lightly browned. Drain on paper towels.
Mix ingredients in salad bowl, add salt to taste, dressing and mix well.

Dressing:
Stir together 1/3 c. each of salad oil and rice vinegar, 5 t. sugar and 1/2 t. pepper. Mix well.

Oriental Cashew Asparagus

1 lb. asparagus, trimmed and bias sliced into 1 inch pieces
1 1/2 c. quartered mushrooms
1 medium onion cut into thin wedges
1/4 c. chopped red sweet peppers
1/4 c. chopped yellow sweet pepper
2 T. butter
1 t. cornstarch
1/4 t. pepper
1 T. teriyaki sauce
1 T. dry sherry
2 T. cashew halves

Steam asparagus to 2 minutes
Add mushrooms, onion, and peppers. Cover and steam for 2-5 minutes till crisp tender.
In saucepan, melt butter, stir in cornstarch, add pepper, teryaki sauce and 2 t. water. cook until thick and bubbly. Return vegetables to sauce, gently toss to coat. Heat through - top each serving with cashews.
121 cal. 8 grams total fat. 4 servings