Noodle Salad with Oriental Dressing

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

Oriental Dressing
    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 ginger root
    1 teaspoon salt

Oriental Dressing
  1. Combine all ingredients in a Jar. Cover the jar, then shake to combine.

  1. Cook noodles in boiling salted water in wok at 250°F 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 seeds; serve immediately.

    Makes 4 servings.