1/2 lb Chinese noodles
2 c Bean sprouts
2 oz Daikon radish sprouts
3 oz Alfalfa sprouts
3 tb Sesame seeds
Dressing;
1/4 c Red wine vinegar
2 tb Dark soy sauce
2 tb Sesame oil
1 1/2 tb Sugar
1 ts Chinese red chili sauce
1/3 c Minced green onion
2 tb Fresh ginger root; minced
Bring 6 quarts of water to a rapid boil and add the noodles. When
noodles
Pull alfalfa sprouts apart. Put spouts aside.
In a small ungreased skillet placed over high heat, toast the
sesame seeds
Combine the dressing ingredients and mix well. Toss the noodles
with the d
Toss noodles with sprouts. Turn out onto serving plates, sprinkle
with seed
Recipe by: Hugh Carpenter and Teri Sandison
From: Chopstix Restaurants, London, England
