Singapore Noodle Salad

1/4 cup    sesame seeds
1/2 lb     dried chinese spaghetti-style noodles
2 tblsp    vegetable oil
1 bunch    broccoli, separated into 1 inch florets
1 lb       asparagus, cut diagonally into 1 inch pieces
1/2 cup    chicken stock
1/2 cup    peanut butter
1/4 cup    red wine vinegar
2 tblsp    dark soy sauce
1 tblsp    sesame oil
1 tblsp    dry sherry
2 tsp      sugar
1 1/2 tsp  chinese chili sauce
1/4 cup    minced scallions
2 tblsp    finely minced fresh ginger
1 large    garlic clove, minced
1 cup      bean sprouts
1 cup      thinly sliced button or shiitake mushrooms,
                         or separated enoki
1 large    red bell pepper, cut into thin julienne
2 tblsp    minced chives

In a small dry skillet, toast the sesame seeds over
moderately high heat, tossing, until fragrant and
golden brown, about 1 minute.  Set aside. 

In a large pot of boiling salted water, cook the
noodles, separating them with a fork, until tender but
still firm, about 2 1/2 minutes. Drain and rinse under
cold running water, drain well and toss with the
vegetable oil. 

Bring a large saucepan of salted water to a boil over
high heat.  Add the broccoli and cook until
crisp-tender, 2 to 3 minutes.  Using a slotted spoon,
transfer to a bowl of ice water and chill until cold,
about 5 minutes.  Drain on paper towels.  Repeat with
the asparagus, cooking them for only 1 to 2 minutes. 

In a small saucepan, bring the stock to a boil over
moderately high heat; remove from the heat.  Stir in
the peanut butter, vinegar, soy sauce, sesame oil,
sherry, sugar, chili sauce, scallions, ginger, garlic
and toasted sesame seeds. 

In a large bowl, toss together the noodles, broccoli,
asparagus, bean sprouts, mushrooms and red pepper. Add
the dressing and toss to coat. 

Sprinkle the chives over the top just before serving. 

Contributed by Stephanie da Silva