1 teaspoon Salt
250 g Dried wheat noodles
1 handful Fresh mung bean sprouts, washed and drained
2 Spring onions (scallions), finely minced
1 Red capsicum (bell pepper), seeds removed
and cut into fine strips
Dressing
2 tablespoons Dark sesame paste,
blended with 3 tablespoons water
1 teaspoon Vinegar
1/2 teaspoon Salt
1 1/2 teaspoons Sugar
1 teaspoon Mushroom oyster sauce
1 teaspoon Soy sauce
1 tablespoon Oil
2 cloves Garlic, finely minced

In a roomy mixing bowl, stir together the dressing ingredients, then add in the minced garlic. Bring a large pot of water to a full boil with 1 teaspoon salt, then add the dried noodles, return to boil and simmer until cooked. Drain the noodles well, then add them to the sauce ingredients. Toss all together with the bean sprouts, spring onions and capsicum, making sure the sauce is evenly distributed before serving in a large bowl or in individual portions.

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