CELLOPHANE NOODLES AND SPROUTS

2 tablespoons minced scallions
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 tablespoon minced fresh ginger
2 teaspoons rice wine vinegar
1/8 to 1/4 teaspoon red pepper flakes
2 packages (3 1/2 ounces each) cellophane noodles
1/2 cup mung bean sprouts
1/2 cup shredded zucchini

In large bowl, combine the scallions, oil, oyster sauce, ginger, vinegar, and pepper flakes. Set aside.

In a medium pot of boiling water, cook the noodles for 5 minutes, or until translucent and tender. Drain and place in a serving bowl. Add the scallion mixture, sprouts and zucchini; toss to mix well.

Serve warm or chilled.

Note from source: I've done lots of variations with the veggies, used different types of oriental noodles, added some shrimp or tofu, cooked chicken, etc. Just keep the ingredients on the light side, whether naturally so or by thin slicing. I also usually make a bit more of the dressing, especially if I add other ingredients. - Kim