The recipe for SPICY NOODLE SALAD was included in our recent "Easy Peking Duck Class" and chosen by the class as the recipe that should be sent to you.

It can be completely made ahead and refrigerated until ready to serve. Simply let the salad warm up a bit when taking it out of the refrigerator. If you want to make this a main course salad simply add seafood or poultry. You can add 3/4 of a pound of sauteed shrimp or 2 chicken breast halves that have been poached for about 20 minutes. The chicken breasts should be sliced into thin slivers once they have been cooled.

Make ahead note:

This dish can be completely made ahead and served chilled or allowed to come to room temperature.

Ingredients:

• 1/4 cup of peanut, grape or safflower oil
• 1/4 cup of sesame oil
• 12 slices ginger root, smashed with the side of a cleaver
• 12 scallions, smashed with the clever
• 1/4 tea hot red pepper flakes - or more to taste
• 6 Tbl Worcestershire sauce
• 1/4 cup soy sauce
• 3 Tbl rice wine
• 3 Tbl sugar




• 8 oz noodles cooked to package instructions
• 1 tea sesame oil
• 5-6 carrots, cut into thin 2" strips. Peel if skin is tough
• 1 cucumber, peeled, seeded and cut into 2" strips
• 2 cups bean sprouts
• 1 cup scallion greens cut into 1" strips
• Optional: 2 cups cooked chicken breast cut into julienne strips or cooked shrimp or fish

1. Make the oil dressing by heating the oils in a wok until nearly smoking. Add the ginger root, scallions and pepper flakes. Cover and remove from heat. Allow to cool. Strain into a bowl and add the Worcestershire, soy, rice wine and sugar. Stir to combine.

2. Toss the cooked noodles with sesame oil. Put on a platter and arrange the vegetables over the noodles. If using meat or seafood, place them in the center. Pour on the dressing and toss lightly.

Serves 8