Gingery Rice Noodles and Chinese Celery

Pale rice noodles are bathed in a fresh green sauce and punctuated with crisp celery, sesame seeds, and sweet pickled ginger. This rather dainty dish need not be confined to an Asian repertoire. It will turn plain-cooked seafood or poultry into a lively meal. Black sesame adds drama to the pastel mix, but toasted white seeds are fine. I like this at room temperature, but it can be served warm or cold. Packet weights vary for rice noodles; use about ½ pound.