Instructions: * Preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional.

NOTE: Chinese wheat noodles are
compacted into cubes. To cook, break the cubes and drop into boiling water.

When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sauteed in oil until lightly browned. Bring a large pot of water to a boil, cook pasta until al dente.

While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients.

When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed sliced carrots, or scallions. If you add several, the amt of dressing may need to be increased.

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