Joan’s Spicy Ginger Noodles

Mix:

1/3 c soya sauce
¼ c white wine vinegar (red wine vinegar is also good)
1 TB chili powder
1 TB sugar
2 TB sesame oil
4 cloves garlic, finely chopped
¼ c vegetable oil
2 tsp chili flakes (optional)
1-inch chunk fresh ginger, finely chopped

Toss with:

1 pkg cooked noodles (vermicelli, spaghetti, whatever)
2 large carrots, grated
4 green onions, chopped
peanuts – a couple handfuls
chopped lettuce (to taste)

Rinse and cool the noodles before you add the first mixture, and ideally let the completed recipe sit in the fridge for a couple hours before serving. This recipe is good with hot noodles, too, but hot pasta will absorb your wet ingredients more; you may want to increase the soya sauce and wine vinegar.