Chinese Noodles With Snow Peas and Soy Dressing

• 14 cup rice wine vinegar
• 14 cup soy sauce (I use low sodium)
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon sugar (I've used Splenda)
• 1 garlic clove, pressed
• 14 teaspoon salt (may be omitted)
• 23-34 cup vegetable oil
• 1 (16 ounce) packagefresh Chinese egg noodles
• 4 tablespoons oil, divided
• 12 lb button mushroom, thinly sliced
• 12 lb shiitake mushroom, stemed, cut into 1/2-inch cubes
• 1 lb snow peas, strings removed
• 12 lb mung bean sprouts
• 1 large bunch green onion, thinly sliced
• 3 tablespoons sesame seeds, lightly toasted

1. For Dressing:.
2. Whisk first 7 ingredients together in small bowl; gradually whisk in oil.
3. (Can be prepared 1 day ahead.
4. Cover and let stand at room temperature.
5. Rewhisk before using.
6. ).
7. For Noodles:.
8. Cook noodles according to package directions;drain and refresh under cold water; drain again.
9. Transfer noodles to large bowl; toss with 1/4 cup (or less) oil.
10. Heat remaining 1/4 cup (or less) oil in large heavy skillet over high heat.
11. Add all mushrooms and cook until just barely tender, about 4 minutes; pour off oil, add mushrooms to noodles.
12. Toss noodles with enough dressing to season to taste.
13. Let stand 2 hours at room temperature.
14. (Can be prepared 1 day ahead.
15. Bring to room temperature before continuing.
16. ).
17. Cook snow peas in large pot of boiling water 30 seconds.
18. Drain and refresh under cold water; drain again.
19. Add peas, sprouts, green onions and 2 tablespoons sesame seeds to noodles and toss gently.
20. Sprinkle remaining 1 tablespoon sesame seeds over and serve.

rice wine vinegar, soy sauce, red wine vinegar, lime juice, sugar, garlic, salt, vegetable oil, packagefresh chinese egg noodles, oil, button mushroom, shiitake mushroom, snow peas, bean sprouts, green onion, sesame seeds

Taken from www.food.com/recipe/chinese-noodles-with-snow-peas-and-soy-dressing-369311 (may not work)