| 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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