| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Pasta |
2 |
Servings |
INGREDIENTS
| 2 |
|
Bean curd; shredded |
| 1/4 |
lb |
Bean sprouts |
| 1 |
|
Carrot; shredded |
| 1 |
|
Cucumber; shredded |
| 3 |
|
Pieces of celery; shredded |
| 1 |
lb |
Fresh noodles |
| 1 |
tb |
Oil |
| 3 |
tb |
Sesame paste |
| 6 |
tb |
Soy sauce |
| 1 |
tb |
Vinegar |
| 1 |
pn |
Ginger root |
| 1 |
ts |
Chili sauce |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Water |
| 1 |
tb |
Crushed peanuts |
| 1 |
pn |
Parsley |
INSTRUCTIONS
SAUCE
Put noodles into boiling water and cook until water boils again. (Oriental
Noodles for eating cold might be subst. for fresh noodles) Then add 1/2 cup
cold water and cook until noodles are tender. Remove noodles and flush with
cold running water for 1 minute, then drain. Add 1 tablespoon oil into
noodle.
Boil bean sprouts, shredded carrots, and shredded celery briefly and then
chill. Combine with noodles.
Mix Sauce ingredients thoroughly and pour over the top of the noodles,
sprinkle with crushed peanuts and parsley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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