Instructions: Bring 6 quarts of water to a rapid boil and add the noodles. When noodles are still firm but no longer raw tasting in the center, tip the noodles into a colander. Rinse under cold water and drain thoroughly.

Pull alfalfa sprouts apart. Put spouts aside.

In a small ungreased skillet placed over high heat, toast the sesame seeds until golden, about 4 minutes, immediately tip out and set aside.

Combine the dressing ingredients and mix well. Toss the noodles with the dressing and refrigerate to chill well.

Toss noodles with sprouts. Turn out onto serving plates, sprinkle with seeds and serve 3 entrees or 4 to 6 salads.

NOTES : Allow enough time to chill the salad before serving (at least 2 hours).

To vary the taste, try the peanut dressing from other salad (eg

"Yummy Yam Gai")

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.