| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Chinese4 | 6 | servings |
INGREDIENTS
| 12 | oz | Vermicelli; uncooked |
| 1 | tb | Sesame seeds |
| 1 | tb | Olive oil |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Ginger root; grated |
| 1 | c | Carrots; shredded |
| 1/4 | c | Green onion; sliced |
| 4 | ts | Soy sauce |
| 1 | ts | Sesame oil |
INSTRUCTIONS
Cut noodles into 4 inch pieces. Cook noodles as directed on package. Drain; cover to keep warm. Cook sesame seed in large skillet or wok over medium-high heat until toasted. Remove from skillet:set aside. Heat oil in same skillet over medium-high heat until hot. Add garlic, gingerroot and carrots; cook and stir 1 to 3 minutes or until lightly browned. Add onions, soy sauce, sesame oil, sesame seeds and cooked noodles; cook and stir 2 to 3 minutes or until thoroughly heated. Posted to MM-Recipes Digest V4 #778 by James and Susan Kirkland <kirkland@gj.net> on Sep 09, 1997 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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