* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional. """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the cubes and drop into boiling water. When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sauteed in oil until lightly browned. Bring a large pot of water to a boil, cook pasta until al dente. While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients. When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS: saute 6 oz chopped spinach in 1 T safflower oil until limp; toss with noodles and sauce ~ add or substitute other veggies such as sauteed sliced mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed sliced carrots, or scallions. If you add several, the amt of dressing may need to be increased. ~ chill or bring to room temp and serve as side dish or salad