|Water||6 Cup (96 tbs)|
|Vegetable oil||2 Teaspoon|
|Medium noodles||4 Cup (64 tbs), uncooked|
|Butter||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Sunflower seeds||1⁄2 Cup (8 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Fresh bean sprouts||1⁄2 Cup (8 tbs)|
|Chopped cucumber||1⁄4 Cup (4 tbs)|
|Avocado slices||1⁄4 Cup (4 tbs) (For Garnish)|
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Melt butter in a small skillet.
Add 1 teaspoon salt, pepper, sunflower seeds and sesame seeds.
Saute until sesame seeds are golden.
Place hot cooked noodles in a warm serving bowl.
Spoon sesame seed mixture over noodles.
Add bean sprouts and cucumber.
Toss gently to coat.
Garnish with avocado slices.
Makes 4 servings.