Bean Sprout Salad with chow mein noodles

Bean sprouts and chow mein noodles are both common ingredients in chop suey and this salad makes an excellent, crunchy side dish to serve alongside the chop suey.  Remember that bean sprouts are susceptible to spoilage, so keep them refrigerated and rinse them thoroughly before using. 

Let's make the vinaigrette first:

2 T. rice vinegar

1 T. soy sauce

1 T. toasted sesame oil

2 t. sugar

1 t.chili garlic sauce

Whisk together all ingredients.  Set aside.

For the salad, you'll need:

2 cups fresh mung bean sprouts

1/2 cup sliced red bell pepper

1/2 cup bias-sliced scallions

2 T. chopped fresh cilantro

1 cup chow mein noodles

Combine all ingredients (except chow mein noodles) in a large bowl. Toss with vinaigrette just before serving and mix in chow mein noodles.

From Cuisine at Home Issue 128 March/April 2018