Chilled Veggie and Shrimp Noodle Salad

Ingredients

• 1 pound package of dry Spaghetti, noodles cooked and chilled (don’t rinse)
• 4 cups cooked cocktail shrimp, peeled, deveined, tailless and cut in half; or 14-ounce pack of cooked salad shrimp
• 1 cup fresh scallions, sliced on the bias
• 2 cups fresh broccoli florets
• 1 cup fresh carrots, shredded
• 2 cups fresh shitake mushrooms, chopped
• 2 tablespoons sesame oil
• 2 teaspoons chili oil
• ½ cup rice wine vinegar
• 2 tablespoons fresh garlic, chopped
• 1 tablespoon fresh ginger, chopped
• ¼ cup low-sodium soy sauce substitute (recipe below)
• ¼ cup fresh lime juice (about 2 limes) and zest of 1 lime (1 tablespoon)
• 4 teaspoons Better Than Bouillon® Chicken Base (low sodium)
• 1 teaspoon reduced-sodium soy sauce
• 4 teaspoons balsamic vinegar
• 2 teaspoons dark molasses
• ¼ teaspoon ground ginger
• ¼ teaspoon white pepper
• ¼ teaspoon garlic powder
• 1½ cups water