Recipe - Sesame Noodle Salad With Hot Peanuts

14 ounce Chinese egg noodles; or
ramen
2 Carrots; peeled and cut into
fine julienne strips
One half Cucumber; peeled and cut
into 1/2inch cubes
4 ounce Celery root; peeled and cut
into fine julienne strips
6 Scallions; finely cut or sliced up
8 Waterchestnuts; canned,
drained and finely cut or sliced up
6 ounce Bean sprouts
1 small Fresh green chili pepper;
seeded and finely chopped
2 tablespoon Sesame seeds; to serve
1 cup Shelled peanuts; to serve

FOR DRESSING
1 tablespoon Dark soy sauce
1 tablespoon Light soy sauce
1 tablespoon Honey
1 tablespoon Rice wine or dry sherry
1 tablespoon Sesame oil

GARNISH
Fresh cilantro leaves; or
Whole green chile pepper; or
Fresh mint leaves

A crunchy salad: hot peanuts make a tasty topping with cold noodles.

1) Preheat oven to 400F for toasting seeds and nuts.

2) Cook noodles. Drain and refresh in cold water, drain again.

3) Mix noodles with the prepared vegetables.

4) Combine the dressing ingredients in a small bowl, then toss into the
noodle mixture. (Can be made ahead to this point and refrigerated; return
to room temperature while you toast seeds and nuts.)

5) Using separate cookie sheets, spread seeds and nuts in a single layer.
Toast seeds 5 minutes; toast nuts for 10 minutes or until evenly browned.

6) To serve: toss the noodle mixture and plate; top with seeds; top with
peanuts. Garnish.

Serves 4, each 782 cals, 12g fiber, 26g fat (30%) (15 or 16 points). Est by
mastercook and kitpath@earthlink.net. Ref: Fast and Healthy Recipes from
Lorenz Books isbn 1859676669

Recipe by: Fast and Healthy Recipes: Lorenz Books

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on May 07,
1999, converted by MM_Buster v2.0l.