1/4 c. red wine vinegar
1/4 c. soy sauce
1/4 c. dark oriental sesame oil
2 tbsp. minced, peeled ginger root
1 tbsp. granulated sugar
1/2 tsp. Chinese chili sauce with garlic
2 lg. eggs
2 tbsp. water
1 tbsp. butter
8 oz. fine egg noodles, cooked, drained and cooled immediately under running cold water
1 lg. red bell pepper, cut in narrow strips
1 lg. green bell pepper, cut in narrow strips
1 med. carrot, cut in 2 inch long narrow sticks
2 c. fresh bean sprouts or 16 oz. can, rinsed
1/2 c. chopped parsley
1 tbsp. sesame seeds, toasted

Put vinegar, soy sauce, oil, ginger root, sugar, chili sauce with garlic and black pepper in a jar with tight-fitting lid. Shake until blended. Beat eggs and water with a fork until blended. In a medium-size skillet heat butter over high heat until it sizzles. Reduce heat to medium-low. Pour in eggs and tilt skillet to coat bottom. Cook until top of omelet is dry. Slice or tip out onto cutting board. Cut into narrow strips. Put noodles in large serving bowl. Add dressing and toss to mix. Add egg strips, vegetables and parsley; toss again. Cover and chill at least 1 hour or overnight. Makes 8 servings.

Note: If you can't fine Chinese chili sauce with garlic in the Oriental section of your food market, substitute 1/4 teaspoon minced garlic and a dash of ground red pepper. Note: To toast sesame seeds, stir them in a small skillet over medium heat until they start to pop and turn brown.