INGREDIENTS
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4 cups cooked pasta
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4 generous tablespoons Kale Basil Mint Parsley Pesto
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2 tablespoons gluten-free soy sauce
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2 teaspoons sesame oil
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2 teaspoons rice vinegar
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2 teaspoons mirin
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1 teaspoon organic sugar
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2 cloves garlic, minced
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a few squirts of Sriracha
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red bell pepper, diced
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scallion, minced
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egg crepe, cut into thin strips