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ments, well drained 1 cup Chinese noodles 3/4 cup thinly sliced red bell pepper
1/2 cup thinly sliced water chesnuts
Marinade: 1/2 cup soy sauce 1/4 cup olive oil 3 tablespoons honey 2 cloves garlic, crushed 1/4 teaspoon cayenne 1 teaspoon crushed peppercorns 1 teaspoon grated ginger root 1/8 teaspoon allspice 2 scallions, sliced Dressing: 2/3 cup tarragon or plain vinegar 1/3 cup teriyaki sauce 1/3 cup sesame oil 1/4 cup toasted sesame seed 2 tablespoons sugar Combine marinade ingredients in saucepan and heat for five minutes. Place roast beef strips in a glass bowl and pour marinade over beef. Cover and refrigerate overnight. In a large bowl combine all salad ingredients, except beef and Chinese noodles. Remove beef from refrigerator, drain if necessary and add to other salad ingredients. Prepare dressing by combining all ingredients in a covered jar and shake well. Pour dressing over salad and toss. Sprinkle noodles over salad to serve. Makes: 6 to 8 servings. MIGHTYFINE SEAFOOD and
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