Chow Mein Salad
|Chinese egg noodles||4 Ounce|
|Chinese pea pods||1⁄4 Pound, trimmed|
|Bean sprouts||6 Ounce, roots trimmed|
|Green onions||6 , chopped|
|Red bell pepper||1 , finely sliced|
|Mushrooms||1⁄4 Pound, sliced|
|Head of lettuce||1 Small, shredded|
|Sunflower oil||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Ginger root piece||1 Inch, cut in very thin strips|
|Sesame seed||2 Tablespoon|
Bring a medium-size saucepan of salted water to a boil, break up egg noodles and plunge them into the water.
Boil 5 to 6 minutes or until tender.
Drain and allow noodles to cool.
Split pea pods in half and place in a medium-size bowl.
Pour boiling water over the pea pods and let stand 2 minutes; drain and cool.
Put noodles and pea pods into a salad bowl with remaining salad ingredients.
Mix together all ingredients for dressing, pour over salad and toss together.
Sprinkle with sesame seed.