Recipe - Sprouting Ramen Salad

One half pound Chinese noodles
2 cup Bean sprouts
2 ounce Daikon radish sprouts
3 ounce Alfalfa sprouts
3 tablespoon Sesame seeds

DRESSING
One fourth cup Red wine vinegar
2 tablespoon Dark soy sauce
2 tablespoon Sesame oil
1 One half tablespoon Sugar
1 teaspoon Chinese red chili sauce
1/3 cup Minced green onion
2 tablespoon Fresh ginger root; minced

Bring 6 quarts of water to a rapid boil and add the noodles. When noodles
are still firm but no longer raw tasting in the center, tip the noodles
into a colander. Rinse under cold water and drain thoroughly.

Pull alfalfa sprouts apart. Put spouts aside.

In a small ungreased skillet placed over high heat, toast the sesame seeds
until golden, about 4 minutes, immediately tip out and set aside.

Combine the dressing ingredients and mix well. Toss the noodles with the
dressing and refrigerate to chill well.

Toss noodles with sprouts. Turn out onto serving plates, sprinkle with
seeds and serve 3 entrees or 4 to 6 salads.
Posted to MCRecipe Digest V1 #178

Date: Wed, 31 Jul 1996 13:10:13 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Allow enough time to chill the salad before serving (at least 2
hours).
To vary the taste, try the peanut dressing from other salad (eg
"Yummy Yam Gai")