Mongolian Noodle Salad

Dressing
1 tbs. Tabasco sauce
1 tbs. Chinese chili sauce
1 tbs. Chinese Serrachii Sauce
1/4 cup peanut oil
2 tbs. cider vinegar
1 tsp. minced ginger
1 tsp. sugar
1 tbs. dark soy sauce
1 tsp. sesame oil

Salad
2 cups cooked angel hair
1/2 cup green onions, chopped including the greens
1 cup snow peas cut on diagonal
1/2 cup of any green vegetable (Asparagus)

Combine the Tabasco sauce, chili sauce, oil, vinegar, ginger, vinegar, soy sauce, and sesame oil. Mix well and allow to sit at room temperature for an hour to blend flavors. Pour over noodles, toss gently and refrigerate. Just before serving add vegetable mixture, toss gently and serve. (The vegetables may be stir fried for 2 minutes if you prefer)