Sesame Noodle Salad

Ellen Bottiny

• 1 lb. Chinese egg noodles or vermicelli
• 3 cups vegetables, i.e. sliced carrots, peapods, tomatoes, cucumbers, broccoli, asparagus, bean sprouts etc.
• 6 scallions
• 2-3 T. sesame seeds
• 3 ½ – 4 T. sesame oil
• 4 T. soy sauce
• 2 T. Balsamic vinegar or rice wine vinegar
• 2 T. brown sugar
• 1 T. hot red chili oil (very spicy, might want to use less)
• 6 scallions

Cook the noodles; rinse and drain twice.  Blanch vegetables if desired.  Combine the last five ingredients, head in pan and simmer.

Put noodles in large bowl with cut-up scallions.  Add sesame seeds.  Add vegetables.  Pour sauce over all and toss.  Chill overnight, mixing several times.