by Karen Soo, Newsletter Editor

Here’s an easy recipe that you can make as a side dish. Make it on a Sunday and you can eat it for lunch for the rest of the week. You can add slivers of cucumbers and carrots for a nice additional crunch.

Enjoy!

Bon Appetite – Julia Child and Karen Soo share the same birthday.

Preparation Time: 30 minutes

Servings: 4-5

Ingredients

  • 1/4 cup soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoons white vinegar
  • 2 tablespoons vegetable oil
  •  1 1/2 tablespoons sugar
  • 1 tablespoon prepared chili sauce with garlic (Lee Kum Kee brand is recommended)
  • 1 – 16 oz. package Chinese noodles or vermicelli
  • 4 green onions, thinly sliced
  • 1 red bell pepper, cut into matchstick sized strips

Directions

  1. Cook noodles in large pot of boiling water until tender but still firm (al dente). Drain.
  2. Rinse under cold water to cool; drain well.
  3. Transfer to bowl. Toss with 1 tablespoon sesame oil.
  4. Add green onions, bell peppers, and toss.
  5. Add enough dressing to coat. Serve at room temperature.
  6. The salad can be refrigerated.

Dressing:

Combine soy sauce, 2 tablespoons sesame oil, vinegar, vegetable oil, sugar, and chili sauce in food processor or blender. Blend until well combined.