Served as main course. Non-vegetarian dish.

1 lb Oriental Noodles

3 Tablespoon Tamari or Soy Sauce preferably Tamari

1 Tablespoon Vinegar

2 teaspoon Chili paste with Garlic

2 Tablespoon Tahini

1 Tablespoon Toasted Sesame Oil

1/2 cup Chicken Broth

2 Tablespoon Oil (Peanut or Canola)

1/2 lb Fresh Mung Bean Sprouts

6 oz Fresh Spinach, roughly chopped

Cook noodles according to package directions; drain and cool. Combine tamari, vinegar, chili paste, tahini, sesame oil and broth; set aside. Heat about 2 Tablespoon oil in wok. Add noodles; toss until warm and browning. Add bean sprouts and spinach; mix. Add sauce mixture; toss. Serve while hot.

Serves: 6

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