Kickin' Pasta Salad

Eaten cold in the summer heat

3 tbsp 45 ml   Orange Juice
6 tbsp 90 ml   Soy Sauce
1 tbsp 15 ml   Ginger, grated
1 tsp 5 ml   Brown Sugar
0.5 tsp 2 ml   Cracked Pepper
0.25 cup 80 ml   Vegetable Oil
2 cups 500 ml   Shanghai Noodles, cooked and cooled
2   Carrots
1   Red Pepper
0.25 cup 80 ml   Bean Sprouts, blanched
3   Green Onions
1. Boil Shanghai noodles, drain and allow to cool in cold water. Quickly blanch bean sprouts (boil for 1-2 minutes), and allow to cool in cold water.

2. Peel carrots. Chop carrots, and red pepper into thin matchstick sized pieces. Thinly slice the green onions crosswise (small circles).

3. Blend Vegetable oil, soy sauce, orange juice, grated ginger, sugar and pepper together until smooth.

4. Drain noodles and bean sprouts, and mix them together with the vegetables in a large bowl. Toss with the ginger dressing, and stir to coat.