Hot And Spicy Noodle Salad

• 5 cups bean sprouts 12 oz
• 1 carrot julienned
• 12 ounces noodles long flat pasta, such as 1 tablespoon sesame oil
• 2 eggs
• vegetable oil
• 3 green onions thinly sliced
• 1/2 sweet red pepper julienned
• 1/2 yellow pepper sweet, julienned
• 1/4 cup fresh coriander finely shredded
• 1/2 cup chunky peanut butter
• 1/2 cup chicken stock
• 3 tablespoons light soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons hot chili paste
• 1 tablespoon granulated sugar
• 1 tablespoon gingerroot minced
• 1 tablespoon chinese black vinegar or Worces
• 2 garlic lrg clv, minced
• 2 teaspoons rice wine vinegar

1. SPICY PEANUT DRESSING: In bowl, whisk together peanut butter, stock, soy sauce, sesame oil, hot chili paste, sugar, ginger, black vinegar, garlic and rice vinegar. (Make-ahead: Cover and refrigerate for up to 1 week.)
2. Pull off and discard roots from bean sprouts, if desired. Immerse carrots in large pot of boiling salted water for 30 seconds. With wide skimmer or tongs, transfer to colander; chill under cold water. Drain, shake off excess water and set aside on towel-lined tray. Repeat with sprouts, blanching for 5 seconds.
3. In same pot of boiling water, cook noodles until tender but firm, about 8 minutes. Drain and rinse under cold water; shake off as much moisture as possible. Tip out onto large platter; drizzle with sesame oil. Pour half of the peanut dressing over noodles; toss lightly. Top with bean sprouts. Cover and set aside.
4. Beat eggs lightly. Place 8- or 9-inch nonstick skillet over medium heat; brush lightly with vegetable oil. Pour scant 1/4 cup of the eggs into skillet; cook until firm but not coloured on bottom, about 1 minute; turn and cook until set, about 20 seconds. Lift out onto cutting board. Repeat with remaining eggs to make 3 more omelettes. Let cool enough to handle; roll up and cut crosswise into 1/4-inch slices. Sprinkle over sprouts along with green onions, carrots and sweet peppers. Cover and set aside. Make-ahead:
5. Drizzle remaining dressing over salad; garnish with coriander. Toss just before serving.

bean sprouts, carrot, noodles, eggs, vegetable oil, green onions, sweet red pepper, yellow pepper, fresh coriander, chunky peanut butter, chicken stock, soy sauce, sesame oil, hot chili paste, sugar, gingerroot, chinese black vinegar, garlic, rice wine vinegar

Taken from www.yummly.com/recipe/Hot-and-Spicy-Noodle-Salad-1659457 (may not work)