Spicy Noodle Salad

1/4 pound dried Chinese noodles or 1/2 pound fresh
2 tbsp safflower oil
fresh finely ground black pepper to taste
2 tbsp low-sodium soy soy sauce
2 tbsp sesame paste (tahini)
1/2 tsp Chinese chili paste
1/2 tsp cayenne pepper
2 tsp minced garlic
1/2 cup shredded cucumber
1/2 cup shredded peeled carrot
1/2 cup alfalfa sprouts

Cook Chinese noodles in boiling water until soft, about 3 to 4 minutes; drain well.

Chill noodles for about 20 minutes.

Heat safflower oil in a very small skillet and then add oil to pepper, soy sauce,

sesame paste, chili paste, cayenne and garlic and blend to make sauce.

Transfer chilled noodles to serving dish and top with cucumber, carrot, and alfalfa sprouts.

Pour sauce over vegetables and noodles and chill. Toss well before serving.