Liang mien (cold noodle) salad

3/4 lb dry noodles
3/4 lb cooked ham, shredded
2 green onions, cut into inch lengths and shredded (or more)
1 lb bean sprouts
3 tbsp soy sauce
1 1/2 tsp salt  (1/2t for bean sprouts) 
2 tbsp vinegar (Rice vinegar is best)
2 T cooking oil for noodle
2 T cooking oil for bean sprouts, optional 
1 tbsp sesame seed oil (add and mix in just before serving)


Cook noodles in 3 qts boiling water, let simmer for 5 minutes,
or as the package suggests.
Drain and run cold water through noodles.
Return noodles to cooled pan and stir in about 2T oil to prevent
noodles from sticking together.
(Can use precooked noodles to skip this step)

The bean sprouts can be cooked or left raw.
We leave them raw and let each diner add them to their plate.

Heat 2T oil until very hot, fry bean sprouts, adding 1/2t salt, 
stir for about 1 minute.  (Can skip this step)

In a large bowl, mix together all the ingredients. Refrigerate then serve cold.