Sprouting ramen salad (chopstix)

4 Servings

Ingredients

Quantity Ingredient
½ pounds Chinese noodles
2 cups Bean sprouts
2 ounces Daikon radish sprouts
3 ounces Alfalfa sprouts
3 tablespoons Sesame seeds
DRESSING --
¼ cup Red wine vinegar
2 tablespoons Dark soy sauce
2 tablespoons Sesame oil
1½ tablespoon Sugar
1 teaspoon Chinese red chili sauce
⅓ cup Minced green onion
2 tablespoons Fresh ginger root -- minced

Directions

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.

Recipe By : Hugh Carpenter and Teri Sandison (1990) From: Date:

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