| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Chinese, Noodles | 1 | Servings |
INGREDIENTS
| 1 | lb | Fresh thin chinese egg noodles |
| 4 | qt | Water |
| 2 | ts | Salt |
| 2 | tb | Soy sauce |
| 1 | tb | Szechwan sesame oil with hot chilies |
| 1 | tb | Sesame oil |
| 1 | tb | Rice vinegar or cider vinegar |
| 1 | ts | Sugar |
| 1 | Clove minced garlic | |
| 1 | tb | Peanut oil |
| 1/3 | c | Toasted sesame seeds |
| 6 | Scallions; cut into ringlets |
INSTRUCTIONS
1. Bring the salted water to a boil, add noodles, and cook for 3 minutes. Drain and rinse under cold water. 2. Combine remaining ingredients and pour over cold noodles, toss until well blended. May serve immediately or chill for several hours. Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <kirkland@gj.net> on Jan 11, 1998
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