For the salad:

1. Heat stock to boiling, reduce to simmer.
2. Holding the entire mass of mung bean with one hand, dip half into hot stock and allow to soften, using clean kitchen scissors cut 3- or 4-inch lengths and allow to drop into stock.
3. Repeat with remaining mass of noodles.
4. Allow to cook until noodles are plump and glasslike (2 to 4 mins).
5. Drain in a colander; rinse once with cold water and place in large mixing bowl.
6. Add the dressing, mix well and leave to chill in refrigerator.
7. Cut lettuce and herbs using the chiffonade technique and chill.
8. When ready to serve add sprouts, lettuce and herbs and toss well again.
9. Garnish with the toasted sesame seed and serve.
10. Chiffonade is a cutting technique that you can use to cut up any flat leafy food.
11. It works great on things that you are going to eat fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and elegantly; stack leaves with larger leaves at the bottom and roll into as tight a roll as possible.
12. Hold with one hand and slice roll into thin slices.
13. These tightly rolled slices will open up into lovely strips of herbs and lettuce.

Rushina is Food Consultant, Godrej Nature`s Basket.