Instructions: 2 SERVINGS VEGAN

This simple dish comes from the menu of VEGETARIAN GARDEN (Chicago) where it is a perennial favorite.

In large pot, bring 4 quarts of water to a boil. When water boils, add salt and noodles, stirring to prevent sticking. Cook until al dente, stirring occasionally, about 8 minutes. Drain, rinse under running cold water, and drain well again. Transfer noodles to bowl, toss with 2 tablespoons olive oil, cover and refrigerate until thoroughly chilled.

To serve, blanch bean sprouts in boiling water for 30 seconds. Drain and transfer to serving bowl. Add remaining ingredients to bowl and mix well. Add cold noodles and toss to coat. Serve cold.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.