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Ingredients:

• 1 pound dried chow-mein style noodles, cooked until just done, and drained
• ½  cup soy sauce,
• 3 cups broccoli florets, blanched, rinsed in cold water, and drained
• ½ red bell pepper, cut into thin strips
• 3 cups bean sprouts
• 2 green onions. Thinly sliced on the diagonal
• 6 fresh cilantro sprigs for garnish

Dressing

• 2 tablespoons minced fresh ginger
• 1/3  cup sugar
• 1/3 cup rice wine vinegar
• 1 tablespoon dried chili flakes (optional)
• 1/3 cup good-quality dark sesame oil

Directions:
Combine the cooked noodles with the soy sauce in a mixing bowl. Refrigerate for at least 2 hours.
To make the dressing, place all the ingredients with the exception of the sesame oil in a food processor and blend until creamy. With the motor running, slowly pour In the sesame oil and blend for about 20 seconds.
To serve, gently toss the noodles with the dressing, adding 3 to 4 tablespoons at a time. The noodles should be evenly coated but not soggy. Add the broccoli, red bell pepper, bean sprouts, and green onions and gently toss. Garnish with cilantro sprigs.