| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Chinese, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried or fresh egg noodles |
| 2 |
tb |
Sesame oil, divided |
| 3 |
tb |
Tahini or peanut butter |
| 2 |
ts |
Chili powder |
| 1 1/2 |
tb |
Finely chopped garlic |
| 2 |
ts |
Chili oil |
| 2 |
tb |
Light soy sauce |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Chili bean sauce |
| 2 |
ts |
Finely chopped fresh ginger |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
| 3 |
tb |
Finely chopped scallions |
INSTRUCTIONS
Cook noodles in large pot of boiling water according to directions. When
al dente, drain and plunge into cold water until ready to use. Drain then
toss with 1 Tb of the sesame oil to make sure none of the noodles stick
together. In a bowl or blender, mix the remaining 1 Tb sesame oil with the
tahini, chili powder, garlic, chili oil, soy sauces, chili bean sauce,
ginger, salt, and sugar (This can be done in advance and kept refrigerated
until ready to use) To serve, arrange the noodles on a platter or in a
large bowl. Pour the sauce over the top and sprinkle on the scallions.
Toss well.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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