8 ounces dry pasta, cooked and cooled
2 ears corn, for 1 cup kernels
1 cup shelled edamame (fresh soy beans)
½ cup red bell pepper, chopped
½ cup orange bell pepper, chopped
½ cup shredded (or julienned) carrots
1½ cups shredded red cabbage
2-3 tablespoons chopped cilantro
¼ teaspoon minced or grated fresh ginger
¾ cup low-fat sesame-ginger salad dressing (Newman's Own preferred)
12 won ton wrappers
Oil for frying
Chinese 5-spice powder, to taste, optional
In a large bowl, toss the cooked pasta, corn kernels (you don't need to cook them), edamame, chopped peppers, shredded carrots, red cabbage, cilantro and ginger; stir with a large spoon to combine.
Pour ½ cup dressing over all and fold to combine. Refrigerate at least 1 hour.
Slice won ton wrappers into ¼- to ½-inch strips. Heat an inch or so of peanut oil in a large, shallow skillet. When hot, scatter a small handful of won ton strips into the oil and cook them until golden, 5-10 seconds. Remove to a paper towel to drain. Sprinkle with Chinese 5-spice powder, if desired. Repeat with remaining won ton pieces. Once cooled, store in an airtight container.
Before serving, stir another ¼ cup dressing into the salad. Garnish with won ton strips.
Serve four to six.