| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Vegan | New, Vegtime7 | 2 | servings |
INGREDIENTS
| 8 | oz | Dried linguine noodles |
| Egg or spinach | ||
| 1/2 | tb | Salt |
| 2 1/2 | tb | Extra-virgin olive oil |
| 1/2 | c | Bean sprouts |
| 1 | tb | Soy sauce |
| 1 | ts | Rice wine or white wine vinegar |
| 1/2 | ts | Hot chili oil or crushed red pepper |
| ; flakes | ||
| 1/2 | ts | Sugar |
| 1 | Clove garlic; minced | |
| 2 | Green onions; sliced diagonally | |
| 1/2 | ts | Sesame seeds |
INSTRUCTIONS
2 SERVINGS VEGAN This simple dish comes from the menu of VEGETARIAN GARDEN (Chicago) where it is a perennial favorite. In large pot, bring 4 quarts of water to a boil. When water boils, add salt and noodles, stirring to prevent sticking. Cook until al dente, stirring occasionally, about 8 minutes. Drain, rinse under running cold water, and drain well again. Transfer noodles to bowl, toss with 2 tablespoons olive oil, cover and refrigerate until thoroughly chilled. To serve, blanch bean sprouts in boiling water for 30 seconds. Drain and transfer to serving bowl. Add remaining ingredients to bowl and mix well. Add cold noodles and toss to coat. Serve cold. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 110 Converted by MM_Buster v2.0l.
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