Instructions: 1. Preheat the oven to 375 degrees F. Pour sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven 10-12 minutes, until they are a rich brown around the edges.

2. Meantime, bring a large pot of salted water to a boil. Add the noodles, and cook them for 5-6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again.

3. In a large bowl, mix together the sugar, soy sauce, ginger, garlic, sesame oil, and scallions. Add the noodles and the toasted sesame seeds. Stir well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.

*note #1 - I used balsamic - I didnt have Chinese black vinegar but the author recommends Gold Plums Chinkiang

*note #2 - I used 2 cloves of garlic

*note #3 - I used 4 cups of broccoli and also used the stem portion of the broccoli, peeled and julienned

Additional note: I also added 1/2 cup thinly julienned carrots with the broccoli The recipe says it serves 2-3, but unless it is for a main dish, I would say it serves 4, especially with the added vegetables.

Fat can be lowered by reducing the amount of sesame seeds. 1/4 or 1/3 cup sesame seeds could easily be used instead of the 1/2 cup called for.

Vit E 1802iu

NOTES : My favorite new cookbook is Vegetarian Planet by Didi Emmons. Every recipe either my daughter or I have tried is wonderful. The recipes are relatively uncomplicated and many use ingredients easily found or are standard in a vegetarian kitchen. They are not all lowfat, but most are easily adapted.

Here is a recipe that I made for a potluck. Delicious! I used the maximum amount of everything indicated since I wanted to make sure there was enough sauce. My additional revisions are indicated. Multiply recipe as needed (I made a double batch and it made plenty for a potluck). Best served at room temperature.

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