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Sesame Noodles

1 lb thin vermicelli, Chinese egg noodles, or 5-6 3 oz pkgs ramen noodles
4 Tbsp sesame oil
3-4 Tbsp soy sauce
1 1/2 Tbsp seasoned rice vinegar
1 Tbsp hot pepper oil or 2 tsp cayenne
4-5 Tbsp chopped scallions or freeze-dried chives, reconstituted in the rice
1 tsp additional vinegar
4-5 hot white radishes or 1/2 - 3/4 cup chopped Daikon radish
1/2 lb mushrooms, stems removed, sliced thinly
3-4 Tbsp sesame seed

Mix sesame oil, soy sauce, vinegar, hot stuff, scallions, and
radishes in saucepan. Warm over low heat just until it begins to
simmer. Remove from heat. Allow to sit 10-15 minutes. Pour over
mushrooms. Cook noodles according to package directions; drain.
Toss noodles and sauce till blended. Add sesame seed to taste.
Serves 5-6.

Optional: Brown 1/2 lb thinly sliced chicken or turkey breast, or
thinly sliced steak in a bit of sesame oil and rice vinegar (just
a splash of each, to moisten the pan), and about 2 tsp. soy sauce
or teriyaki. Mix with the mushrooms and sauce while the noodles
cook to allow flavors to blend. Toss with noodle dish. Vegetables
and meat are optional and loose. Good way to spice up leftover
vegetables or meat.

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