DRESSING:

1/4 c. soy sauce
2 tbsp. oil
2 tbsp. rice wine vinegar or cider vinegar
1 tbsp. sugar
1 tsp. finely grated gingerroot
1/8 tsp. pepper

SALAD:

4 oz. uncooked vermicelli, broken into 3" pieces
1 c. pea pods, halved crosswise
1 c. shredded red cabbage
1/2 c. thin carrot strips
1/4 c. diagonally sliced green onions
12 oz. thinly sliced deli roast beef, cut into strips 1/4" wide
1 (8 oz.) can sliced water chestnuts, drained
1 tsp. toasted sesame seed, optional

In small jar with tight fitting lid, combine all dressing ingredients; shake well. Cook vermicelli to desired doneness as directed on package. Drain; rinse with cold water.

In large bowl, combine all salad ingredients except sesame seed. Pour dressing over salad; toss gently. Cover; refrigerate 1-2 hours to blend flavors. Just before serving, sprinkle with sesame seed 5 (1 1/2 cups) servings.

Serves 5.