Chinese Noodle Salad - Leslie Whitesel

1/4 cup corn oil
3 TBSP sesame oil
1/2 tsp crushed red pepper*
3 TBSP honey
2 TBSP soy sauce
1 tsp salt
1 lb. cooked thin spaghetti/vermicelli (I've started using whole wheat spaghettti, and it's just as good)
1/4 cup chopped peanuts
3 TBSP chopped cilantro
1/4 cup scallions (green onions)

Directions:
Cook noodles according to package directions (do not overcoook).
Heat oils & crushed red peppers on med-low for about two minutes.
Remove from heat, stir in honey, soy and salt. Pour over cooked noodles.**
Refrigerate until completely cooled or overnight.
Before serving, mix in nuts, cilantro and scallions...toss and serve!
*To taste -- I usually use less than this when serving to kids. Add more to make it more spicy!
**There is usually a little sauce left over.

You can make a meal out of it by adding grilled or rotisserie chicken.