Chinese Lentil and Noodle Salad

Food Service Search Staff

INGREDIENTS:1 cup USA lentils, rinse
2 cups water
1/3 cup seasoned rice vinegar
2 Tbsp. peanut oil
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. sesame oil
1 clove garlic, minced
6 oz. uncooked linguine
2 qts. boiling water
3/4 cup green onions, chopped
1 cup water chestnuts
1 cup fresh or thawed frozen pea pods
¼ cup Chinese parsley, choppedDIRECTIONS:Place lentils in a medium saucepan with the water; bring to a boil. Reduce heat, cover and simmer 10 to 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 the lentils. Cover and chill while preparing the linguine.

In a large saucepan, cook the linguine in the boiling water until it reaches the desired tenderness. Drain well, and rinse with cold water. Stir linguine into the lentils along with all the remaining ingredients. Chill several hours before serving to blend flavors.SERVINGS:6 - 8 servingslentil and noodle salad