½ pound thin egg noodles or linguine
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 ginger root
1 teaspoon salt
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.
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