Recipe for Sesame Noodle Salad with Hot Peanuts 
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Yield:
4
Ingredients:
Amount Ingredient
14 oz Chinese egg noodles
or ramen
2 x carrots peeled and cut
into fine julienne strips
1/2 x cucumber peeled and cut into 1/2-inch cubes
4 oz celery root peeled and cut
into fine julienne strips
6 x scallions finely sliced
8 x waterchestnuts, canned drained
and finely sliced
6 oz bean sprouts
1 sm fresh green chili pepper seeded
and finely chopped
2 tbl sesame seeds to serve
1 cup shelled peanuts to serve
----------------- FOR DRESSING ----------------
1 tbl dark soy sauce
1 tbl light soy sauce
1 tbl honey
1 tbl rice wine or dry sherry
1 tbl sesame oil
----------------- Garnish ----------------
fresh cilantro leaves or
green chile pepper or
Instructions:
Instructions: A crunchy salad: hot peanuts make a tasty topping with cold noodles.

1. Preheat oven to 400F for toasting seeds and nuts.

2. Cook noodles. Drain and refresh in cold water, drain again.

3. Mix noodles with the prepared vegetables.

4. Combine the dressing ingredients in a small bowl, then toss into the noodle mixture. (Can be made ahead to this point and refrigerated; return to room temperature while you toast seeds and nuts.)

5. Using separate cookie sheets, spread seeds and nuts in a single layer.

Toast seeds 5 minutes; toast nuts for 10 minutes or until evenly browned.

6. To serve: toss the noodle mixture and plate; top with seeds; top with peanuts. Garnish.

Serves 4, each 782 cals, 12g fiber, 26g fat (30%) (15 or 16 points). Est

Ref: Fast and Healthy Recipes

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