8 oz. extra fine egg noodles
1 lb. fresh mushrooms, sliced
8 green onions with tops, sliced
1 med. sweet red pepper, cut into short strips
1/2 c. finely chopped parsley

SESAME GINGER DRESSING:

1/2 c. vegetable oil
6 tbsp. white distilled vinegar
4 tbsp. water
3 tbsp. freshly ground ginger (or 2 tsp. dry ginger)
2 tsp. sugar
1/2 tsp. hot pepper sauce (Tabasco)
4 tbsp. toasted sesame seeds

Prepare dressing by putting all ingredients except sesame seeds in blender and blend until well mixed, about 30 seconds. Toast sesame seeds in dry skillet until they begin to turn from white to gold. Add sesame seeds to blender and mix 30 seconds. Set aside.

Cook noodles and rinse immediately in cold water. Drain.

In large bowl, combine noodles, mushrooms, green onions, red pepper and parsley. Pour on dressing and toss again, then set aside 10-15 minutes. Garnish with parsley. Makes 8 servings.