Recipe - Rainbow Peanut Noodles

One half pound Thin noodles, such as
linguine, cooked until just
tender, rinsed under cold
water, drained, and tossed
with 1 teaspoon toasted
sesame oil
5 Carrots, peeled and grated
2 English (seedless)
cucumbers, peeled, halved
lengthwise, seeded,
shredded, and squeezed dry
2 cup Bean sprouts, rinsed and
drained
1 Red bell pepper, cored,
seeded, and cut into thin
strings (about 1 cup)
2 cup Sliced cooked chicken (cut
into thin strips)
1 One half tablespoon Minced scallion greens
Chinese Peanut Dressing

Arrange the noodles in a large serving bowl.

Arrange the vegetables in concentric circles over the noodles and then pile
the chicken in the center. Sprinkle the scallions on top.

Serve at room temperature or chilled, with the Chinese Peanut Dressing.

Yield: 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812

Posted to MCRecipe Digest V1 #474 by Angele Freeman jfreeman@netusa1.net
on Feb 5, 1997.