Chinese Noodle Salad

• 1/2 c. soy sauce (I use light)
• 1/2 c. sesame seed oil
• 3 Tbsp. seasoned rice vinegar
• 1/2 tsp. salt (optional)
• 1 Tbsp. hot oil (use more if you like it hotter; sold in the oriental section)
• 1/2 c. chopped green onions
• 1 pkg. Chinese noodles or "rice stick" noodles
• 1 c. broccoli, cut into small flowerets
• 1 c. cauliflower, cut into small flowerets
• 3 to 4 green onions, cut in 1-inch lengths and shredded
• 1/2 lb. snow peas, trimmed and string removed
• 3 to 4 carrots, cut in thin 1 1/2-inch sticks
• 1 small pkg. whole almonds

1. Stir-fry snow peas and carrots in a little sesame oil; remove while still crisp.
2. Saute almonds in 1/2 cup sesame oil on low heat.
3. Leave remainder of vegetables raw.
4. Also strips of stir-fried chicken may be added.

soy sauce, sesame seed oil, rice vinegar, salt, hot oil, green onions, chinese noodles, broccoli, cauliflower, green onions, snow peas, carrots, whole almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814672 (may not work)