Noodle Salad with Oriental Dressing

• ½ pound thin egg noodles or linguine
• Oriental dressing
• 1 cup fresh bean sprouts
• 2 cups shredded lettuce
• 3 tablespoons sesame seed

• 2 tablespoons peanut butter
• 2 tablespoons water
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 2 tablespoons minced green onions tops
• ½ teaspoon minced garlic
• ½ teaspoon peeled and minced fresh gingerroot
• 1 teaspoon salt

1. Cook noodles in boiling salted water in wok at 250 until al dente or just tender; drain; toss with dressing to prevent sticking.
2. Just before serving, toss noodles with bean sprouts and lettuce. Sprinkle with sesame seed; serve immediately.

Makes 4 servings.