Serves 4 to 6
1 cup mung bean sprouts
12 ounces egg noodles
4 1/2 tablespoons sesame oil, divided
3 tablespoons red rice, red wine or balsamic vinegar
2 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon hot chili oil
1 cup cooked Chicken, shredded
2 tablespoons toasted sesame seeds
Rinse the mung bean sprouts and drain thoroughly. Cook the noodles
according to the package directions. Drain thoroughly and toss with 1 to 1/2 tablespoons sesame oil.
Peel the cucumber, cut in half lengthwise and remove the seeds, and
julienne. To prepare the sauce, combine the remaining sesame oil, vinegar, soy sauce, Sugar and hot chili oil. Set aside.
To serve, place the noodles on a serving plate. Arrange the cooked Chicken, cucumber and bean sprouts over top. Pour the sauce over. Sprinkle with the toasted sesame seeds. Serve cold.