Thai Shrimp and Artichoke Pasta

By mschweickert

Ingredients

• Rice vinegar 3/4 Cup (16 tbs)
• Chili sesame oil 2 Tablespoon
• Soy sauce 2 Tablespoon
• Chopped ginger 1 1/2 Tablespoon, peeled
• Dijon Mustard 1 Tablespoon
• Chinese noodles 1 12 Ounce
• 3/4 pound peeled cooked shrimp
• Artichoke hearts 2 6 Ounce, marinated
• 1 cup chopped green onions
• Cilantro 1/4 Cup (16 tbs), chopped
• Mint 1/4 Cup (16 tbs), chopped
• Salt To Taste
• Pepper To Taste

Preparation

Step 1

Directions

Combine first 5 ingredients in blender and puree.
Season dressing with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine remaining ingredients in bowl.
Toss with enough dressing to coat.
Pass extra dressing separately.