Instructions: Here is a great summer potluck recipe from Harriet Roths Deliciously Healthy Jewish Cooking (Page 225) I used it for a Sisterhood meeting last night and it disappeared quickly :-)

If you make these noodles a day in advance, remember to toss frequently while they marinate in the refrigerator, and bring to room temperature before serving.

Pareve Serves: 8 to 10

1. Cook the pasta as directed on the package, until tender but still firm

(al dente). Drain and rinse under cold water. Transfer the well-drained pasta to a bowl.

2. Combine all the sauce ingredients in a jar. Shake to blend.

3. Pour the sauce evenly over the pasta, using some of the pasta to wipe the bowl or jar clean of sugar, which frequently settles at the bottom. Add the scallions, cilantro and bean sprouts.

4. Serve at once, or cover the bowl and store overnight in the refrigerator. Serve at room temperature or just slightly chilled.

To Serve: Garnish with sliced scallions, sesame seeds and sprigs of cilantro. This is a lovely buffet dish that presents well with steamed fish or barbecued salmon.

Note: The noodles should have a sweet and hot flavor. Chili heat becomes more intense as it stands, so if you prefer it not too spicy, add half the oil to start - you can always add more.

I used all the "optional" ingredients and the black sesame seeds were my addition, not Ms. Roths. Enjoy!

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