Title: Rainbow Peanut Noodles
Categories: Cooking liv, Import
Yield: 1 Servings

1/2 lb Thin noodles, such as
-linguine, cooked until just
-tender, rinsed under cold
-water, drained, and tossed
-with 1 teaspoon toasted
-sesame oil
5 Carrots, peeled and grated
2 English (seedless)
-cucumbers, peeled, halved
-lengthwise, seeded,
-shredded, and squeezed dry
2 c Bean sprouts, rinsed and
-drained
1 Red bell pepper, cored,
-seeded, and cut into thin
-strings (about 1 cup)
2 c Sliced cooked chicken (cut
-into thin strips)
1 1/2 tb Minced scallion greens
Chinese Peanut Dressing

Arrange the noodles in a large serving bowl.

Arrange the vegetables in concentric circles over the noodles and then pile
the chicken in the center. Sprinkle the scallions on top.

Serve at room temperature or chilled, with the Chinese Peanut Dressing.

Yield: 6 servings

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8812

Posted to MC-Recipe Digest V1 #474 by Angele Freeman
on Feb 5, 1997.