| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Appetizers, Posted, Salads |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Vermicelli |
| 1 |
bn |
Green Onions; Thinly Sliced |
| 1/3 |
c |
Tahini |
| 3 |
tb |
Teriyaki Sauce |
| 2 |
tb |
Chopped Garlic In Oil |
| 1/2 |
ts |
Salt |
|
|
Freshly Ground Pepper |
INSTRUCTIONS
In large pot of boiling salted water, cook the noodles according to package
directions until tender but still firm. Drain, reserving 1/3 cup of the
cooking water. Add the warm cooking water to the tahini and stir until
smooth. Add the green onions, teriyaki sauce, garlic, salt and pepper.
Blend well, then pour over the noodles and toss gently until the noodles
are well coated with the sauce. Serve immediately or refrigerate and serve
cold.
Recipe by: 5 in 10 Appetizer Cookbook
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Mar
25, 1998
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