Chinese Noodle and Carrot Salad
(4 servings)

6 medium carrots;
water;
9oz linguine style pasta;
3 tablespoons soya sauce;

3 tablespoons sesame oil;
2 tablespoons grated pared ginger root

2 tablespoons crushed garlic; 2 tablespoons sugar; 2 tablespoons toasted sesame seeds

8oz water chestnuts (drained, sliced);
4 medium onions (sliced);
1 teaspoon hot chili oil

Trim and pare carrots, cut into thin, long diagonal slices. Add carrots to 2 pints of boiling water, return to boil and simmer for 5 minutes until tender. Drain and flush with warm water. Bring 2 further pints of water to boil in kettle. Cut bundle of noodles once or twice across to shorten. Slip noodles into boiling water and simmer for 2 minutes. Drain and rinse.

In bottom of a salad bowl combine soya sauce, sesame oil, garlic, sugar and sesame seeds. Mix to blend then add carrots, noodles, water chestnuts and onion. Toss well and add chilli oil to taste. Cover salad and chill at least 4 hours to let flavours develop.