Chilled Glass Noodles With Vegetables

Shredded chicken, ham or pork may be added at the same time as the carrots and cucumber.

Water
1 (6-ounce) package glass noodles
1/3 cup tahineh
1 tablespoon lime juice
1/2 teaspoon dry mustard
1 tablespoon oil
1/2 teaspoon salt
2 carrots, thinly sliced
1 cucumber, peeled, seeded and cut into matchstick-size strips
Toasted sesame seeds

Bring 6 cups water to boil in medium saucepan. Turn off heat and add noodles. Let noodles soak 15 minutes.

Whisk together tahineh, lime juice, mustard, oil, salt and 3 tablespoons water in small bowl.

Rinse noodles with cold water and drain well. They should be soft and chewy.

Toss noodles with carrots, cucumber and sauce in large bowl. Sprinkle with sesame seeds. Refrigerate until ready to serve.

4 servings. Each serving: 320 calories; 328 mg sodium; 0 cholesterol; 13 grams fat; 48 grams carbohydrates; 4 grams protein; 1.87 grams fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Quick Fix: Cooling Off, Taiwan Style"
Copyright 1997 by Los Angeles Times.
Originally published in Los Angeles Times, September 17, 1997.