In a 4-quart kettle bring 3-1/2 quarts salted water to a boil for noodles. Hve a bowl of ice & cold water ready. In a small sieve over a small bowl press gingerroot to extract juice. In a bowl stir together 1 t. ginger juice & remaining ingrediants with salt to taste. Add noodles to boiling water & cook 2 to 4 min. or until al dente. Drain noodles in a colandar & immediately transfer to ice water. Swish noodles until cold and drain. Add noodles to dressing & toss well. Noodles may be made 1 hr. ahead & chilled, covered.
Source: Gourmet Mag. Sep. 1996
