---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Salads
       Yield: 6 servings
   1 1/2 tb Minced gingerroot
       1 tb Minced garlic
       1 tb Minced green onion
       6 tb Creamy peanut butter
       2 tb Dark soy sauce
     1/4 c  Red wine vinegar
       1 tb Chinese chili paste
       1 ts Sugar
       1 tb Sesame oil
       2 tb Vegetable oil
       1 tb Dry sherry
       1 ts Hot, dry mustard (Chinese)
     1/2 ts Salt
     1/2 c  Chicken stock
       1 lb Fettuccine
            - or other thin noodles
       2 tb Oil
       1 c  Julienned carrots
       1 c  Julienned green onions
     1/4 lb Ham; julienned
       1 c  Bean sprouts
       1 c  Julienned cucumber
       1 c  Julienned red bell pepper
   *Note: The noodles and sauce must be at room
   temperature when tossed and served. If cold, the sauce
   will lose its creamy consistency.
   To make peanut sauce, combine ginger, garlic, 1
   tablespoon green onion, peanut butter, soy sauce,
   vinegar, chili paste, sugar, sesame and vegetable
   oils, sherry, dry mustard, salt and chicken stock.
   Blend thoroughly. Cover and set aside. Do not
   To make noodles, cook fettuccine until tender. While
   noodles are still warm, toss with oil until well
   coated. Chill. Place carrots in sieve and pour boiling
   water over them. Immediately pat dry with paper towels
   and chill. Wrap julienned green onions, ham, bean
   sprouts, cucumber and red pepper separately and chill
   until serving time. Bring noodles to room temperature
   before serving. At serving time, place noodles in
   center of large round bowl or platter. Arrange
   vegetables and ham attractively in separate mounds
   around edge. Blend peanut sauce again and pour over
   noodles, vegetables and ham. Toss.
   Created by: Hugh Carpenter, Los Angeles