--------------------------------PEANUT SAUCE--------------------------------
  1 1/2 tb Minced gingerroot

      1 tb Minced garlic

      1 tb Minced green onion

      6 tb Creamy peanut butter

      2 tb Dark soy sauce

    1/4 c  Red wine vinegar

      1 tb Chinese chili paste

      1 ts Sugar

      1 tb Sesame oil

      2 tb Vegetable oil

      1 tb Dry sherry

      1 ts Hot, dry mustard (Chinese)

    1/2 ts Salt

    1/2 c  Chicken stock

----------------------------------NOODLES----------------------------------
      1 lb Fettuccine

           - or other thin noodles
      2 tb Oil

      1 c  Julienned carrots

      1 c  Julienned green onions

    1/4 lb Ham; julienned

      1 c  Bean sprouts

      1 c  Julienned cucumber

      1 c  Julienned red bell pepper

  *Note: The noodles and sauce must be at room temperature when tossed and
  served. If cold, the sauce will lose its creamy consistency.
  To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion,
  peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable
  oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover
  and set aside. Do not refrigerate.
  To make noodles, cook fettuccine until tender. While noodles are still
  warm,
  toss with oil until well coated. Chill. Place carrots in sieve and pour
  boiling water over them. Immediately pat dry with paper towels and chill.
  Wrap julienned green onions, ham, bean sprouts, cucumber and red pepper
  separately and chill until serving time. Bring noodles to room temperature
  before serving. At serving time, place noodles in center of large round
  bowl
  or platter. Arrange vegetables and ham attractively in separate mounds
  around
  edge. Blend peanut sauce again and pour over noodles, vegetables and ham.
  Toss.