Mixed Shreds Lo Mein Salad Recipe

1/2 lb lo mein noodles
1 cup bean sprouts
1 cup finely shredded green bell pepper
1 cup finely shredded red bell papper
1 cup finely shredded carrot
1 Tbsp peanut oil, heated
1/2 Tbsp white rice vinegar
1 tsp sesame oil
1/2 tsp chili oil
1/2 tsp kosher or sea salt

Cook the lo mein noodles according to package directions, drain thoroughly, then toss in a bowl with the heated peanut oil; set aside.

Put a big pot of water on high heat, and when it comes to a rapid boil, drop in the vegetables, give them a stir for 30 seconds, then immediately remove them from the pot and lay out on a paper towel covered baking sheet to dry.

In a separate bowl, whisk together the vinegar, sesame oil, chili oil, and salt.

Combine the noodles and vegetables together in one bowl, pour over the vinegar-oil mixture, and toss until coated well.

Serve at room temperature.

Will serve 2 to 4.