Sesame Noodle Salad Recipe

• 1/4 c. red wine vinegar
• 1/4 c. soy sauce
• 1/4 c. dark oriental sesame oil
• 2 tbsp. chopped, peeled ginger root
• 1 tbsp. granulated sugar
• 1/2 teaspoon Chinese chili sauce with garlic
• 2 lg. Large eggs
• 2 tbsp. water
• 1 tbsp. butter
• 8 ounce. fine egg noodles, cooked, liquid removed and cooled immediately under running cool water
• 1 lg. red bell pepper, cut in narrow strips
• 1 lg. green bell pepper, cut in narrow strips
• 1 med. carrot, cut in 2 inch long narrow sticks
• 2 c. fresh bean sprouts or possibly 16 ounce. can, rinsed
• 1/2 c. minced parsley
• 1 tbsp. sesame seeds, toasted

1. Put vinegar, soy sauce, oil, ginger root, sugar, chili sauce with garlic and black pepper in a jar with tight-fitting lid.
2. Shake till blended.
3. Beat Large eggs and water with a fork till blended.
4. In a medium-size skillet heat butter over high heat till it sizzles.
5. Reduce heat to medium-low.
6. Pour in Large eggs and tilt skillet to coat bottom.
7. Cook till top of omelet is dry.
8. Slice or possibly tip out onto cutting board.
9. Cut into narrow strips.
10. Put noodles in large serving bowl.
11. Add in dressing and toss to mix.
12. Add in egg strips, vegetables and parsley; toss again.
13. Cover and refrigerateat least 1 hour or possibly overnight.
14. Makes 8 servings.
15. Note: If you cannot fine Chinese chili sauce with garlic in the Oriental section of your food market, substitute 1/4 tsp.
16. chopped garlic and a dash of grnd red pepper.
17. Note: To toast sesame seeds, stir them in a small skillet over medium heat till they start to pop and turn brown.

red wine vinegar, soy sauce, sesame oil, ginger root, sugar, chinese chili sauce with garlic, eggs, water, butter, egg noodles, red bell pepper, green bell pepper, carrot, fresh bean sprouts, parsley, sesame seeds

Taken from cookeatshare.com/recipes/sesame-noodle-salad-50666 (may not work)