Chinese Lentil & Noodle Salad Print
1 cup lentils, rinsed
2 cups water
1/3 cup seasoned rice vinegar
2 Tbsp peanut oil
2 Tbsp soy sauce
1 Tbsp fresh ginger, grated
1 Tbsp seasame oil
1 clove garlic, minced
6 oz uncooked linguine
2 quarts boiling water
3/4 cup green onions, chopped
1 cup water chestnuts, sliced
1 cup fresh or thawed frozen pea pods
1/4 cup Chinese parsley, chopped

Place lentils in a medium saucepan with the water and bring to a boil.
Reduce heat, cover and simmer 10 - 12 minutes or until lentils are barely tender.
Drain, if necessary and place in a medium bowl.
Combine vinegar, oil, soy sauce, ginger, sesame oil and garlic.
Pour over lentils. Cover and chill while preparing linguine.
In a large saucepan, cook linguine in boiling water until it reaches desired tenderness.
Drain well and rinse with cold water.
Stir linguine into lentils along with the remaining ingredients.
Chill serveral hours before serving to blend flavors.

Serves 6 - 8.
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