1/2 pound snow peas, trimmed and cut lengthwise into thin strips
1/2 cup cilantro leaves
1/4 cup coarsely chopped fresh basil
2 tablespoons balsamic vinegar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
1 tablespoon roasted peanut oil or vegetable oil
1/2 teaspoon salt
2 garlic cloves, minced
1 jalapeño pepper, halved and seeded
1 cup diagonally sliced green onions
1/4 cup coarsely chopped dry-roasted peanuts, divided
1/2 cup alfalfa sprouts
How to Make It
To prepare salad, combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms in a colander over a bowl, reserving 2 tablespoons soaking liquid. Discard mushroom stems, and thinly slice mushroom caps. Cook spaghettini in boiling water 2 minutes, omitting salt and fat. Add carrot; cook 1 minute. Add asparagus; cook 1 minute. Add peas; cook 1 minute. Drain well. Add mushrooms to salad; toss well.
To prepare vinaigrette, place 2 tablespoons reserved mushroom soaking liquid, cilantro, and next 9 ingredients (cilantro through jalapeño) in a food processor; process until smooth.
Combine salad, vinaigrette, onions, and 2 tablespoons peanuts in a large bowl; toss well. Arrange 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons sprouts; sprinkle each with 1 1/2 teaspoons peanuts.