1 c. cubed or shredded cooked chicken
2 c. bean sprouts
1 lb. thin spaghetti or Chinese noodles
2 tbsp. sesame oil
1 tbsp. chopped peanuts (optional)
2 to 3 scallions, chopped fine
1 tsp. ground ginger
1 tbsp. garlic, chopped fine

SAUCE INGREDIENTS:

6 tbsp. sesame seeds
4 tsp. sesame oil
10 tbsp. soy sauce
2 tbsp. wine vinegar
1 tbsp. Chinese oil (hot)
2 tsp. sugar

Rinse sprouts in colander; then lower colander into soup pot of boiling water and cook about 20 seconds. Lift out colander and rinse sprouts in cold water. Cook noodles, separating them carefully until done. Drain noodles and toss with sesame oil. Place bean sprouts on top, then chicken.

TO MAKE SAUCE: In a blender, combine sesame seeds, sesame oil, soy sauce, wine vinegar, Chinese hot oil and sugar. Add ginger and garlic. Pour over chicken, sprouts, noodles. Sprinkle with scallions and peanuts. Refrigerate. Serves 4.