tag:blogger.com,1999:blog-32429786.post4597300195920282969..comments2009-08-27T11:38:47.861-07:00Carolyn Blount Brodersenhttp://www.blogger.com/profile/14710402634730511249tumerica@gmail.comBlogger2125tag:blogger.com,1999:blog-32429786.post-77048371775835631132009-08-27T11:38:47.861-07:002009-08-27T11:38:47.861-07:00Hi, Whitney,<br /><br />Doesn&#39;t matter what noodles you use, really. But whatever you choose, use the general shape of them as your guide to cutting everything else: short, chunky noodles call for short chunky other ingredients. And long, skinny ones call for julienned. Just a rule of thumb--not immutable. I use the Chinese chow mein noodles--and they do look an awful lot like spaghetti. But I would never rush to the store to get something that&#39;s close to what you already have. Experiment with what&#39;s handy! Let me know how it goes--should be great with tofu or tempeh. That salad dressing is soooo yummy. It&#39;s the dressing, really.Carolyn Blount Brodersenhttp://www.blogger.com/profile/14710402634730511249noreply@blogger.comtag:blogger.com,1999:blog-32429786.post-78139384547574055652009-08-17T13:40:41.721-07:002009-08-17T13:40:41.721-07:00How thin would you go with the &quot;other kinds of pasta&quot;? Could you go as thin as spaghetti? angel hair? <br /><br />Or do you think, since this is served cold, that it holds up better with a wider pasta (linguine-width or fettucine-width)?Whitneyhttp://guineapigconnection.typepad.com/pig_notesnoreply@blogger.com