* preferably buckwheat noodles or Chinese wheat noodles
GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds,
or chopped dry-roasted unsalted peanuts, optional.
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NOTE:
Chinese wheat noodles are compacted into cubes. To cook, break the cubes
and drop into boiling water. When water returns to a boil, cook for 3
minutes and drain. They may be served as is or patted dry and sauteed in
oil until lightly browned.
Bring a large pot of water to a boil, cook pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining
ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and
toss again. Top with garnish.
VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.
