Oriental Vegetable and Pasta Salad No. 2

I posted this recipe quite a while back. I wrote I would review it when I tried it. This is a 1993 Better Homes and Gardens $200 winner from John Guinivere. I did try it and found it way too sweet. Perhaps some of you would like it; let me know what you think.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 8  ounces spaghetti (or fine noodles)
• 4  ounces asparagus spears, cut into 1 inch pieces (about 1 cup)
• 1⁄3 cup plum sauce
• 1  tablespoon soy sauce
• 1⁄2 teaspoon  toasted sesame oil
• 1⁄8 teaspoon red pepper flakes
• 1  green pepper, medium (or red)
• 11  ounces mandarin oranges (1 can drained)
• 1  cup sugar snap pea (fresh or frozen and halved crosswise)
• 1⁄3 cup green onion, sliced
• 1⁄3 cup  slivered almonds, toasted

Directions

1. Cook pasta, cover and chill. In a saucepan, cook asparagus, covered, in a small amount of boiling water 4-6 minutes or until crisp tender and drain. Stir together plum sauce, soy sauce, oil and red pepper. In a bowl combine pasta, asparagus, sweet pepper, oranges, peas, onion and almonds. Add dressing and toss to coat. Serve immediately.