Bean and Sprout Salad

A great noodle dish for any occasion:

Cut glass noodles into five-inch pieces and cook according to package directions.

Rinse peppers and leeks, dice peppers, cut leeks into rings.

Drain bean sprouts and bamboo shoots, mix with glass noodles, bell peppers and leeks.

For the dressing:

Stir through the sesame oil with sherry salt, vinegar, sugar and soy sauce and pour over the leaf salad.

Leave the salad to cool for 30 minutes before serving.

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