Green Tea Noodle Salad

Ingredients:
Dressing: 1 Tablespoon Grey Poupon or Spicy Brown Mustard Juice of 1/2 Lime 1/4 Cup Salad Oil 1 Teaspoon Black Bean Garlic Sauce 1/2 Teaspoon Fresh Ginger, Minced or Puréed 4 Tablespoons Sugar 1/3 cup Seasoned Rice Wine Vinegar 2 Tablespoons Soy Sauce 1 Tablespoon Dark Sesame Oil 1/4 Teaspoon MSG (Accent) 3 Tablespoons Sweet Chile Sauce	Salad: 8oz Vermicelli or Angel Hair Pasta 4-6 drops Green Food Coloring 1/2 Med Red Onion - Diced 2 Ltr Water to cook pasta and steep tea 8 bags Green Tea 1/2 Bunch Cilantro Leaves - Rough Chop 3 Green Onions Cleaned and Cut Fine on the Bias 2 Oz Green Spring Mix - Rough Chop

How to Prepare:
Bring water to a boil in a 3-4 quart sauce pan. When water reaches a boil, remove from heat and place tea bags in hot water. Steep tea for 20 - 30 min. While Tea is steeping prepare dressing. Add all ingredients except salad oil. Mix well with wire whisk or blender. Slowly add oil while whisking until completely blended. Put in refrigerator until ready to dress salad. After tea has steeped remove teabags and discard. Add the green food coloring to the tea and bring tea back to a boil. Add pasta and cook according to package directions. When pasta is done drain pasta and rinse under cold water until completely cold. Set pasta aside until it is very well drained and no water remains. Place pasta in large mixing bowl. Add red onions, cilantro, and spring mix. Toss pasta to evenly combine. Add dressing. Toss again to coat evenly. Top with green onions at presentation.