| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Chinese | 1 | Servings | |
INGREDIENTS
| 8 | c | Cold water |
| 1/2 | lb | Chinese egg noodles |
| slightly thicker than | ||
| vermicelli | ||
| 1 | t | Sesame seed paste |
| 1 1/2 | T | Peanut butter |
| 2 | t | White vinegar |
| 1 | T | Mushroom soy sauce |
| 1 1/4 | t | Hot pepper flakes |
| 2 | t | Sugar |
| 1/4 | c | Chicken stock |
| 1 | pn | White pepper |
| 2 | T | Finely sliced scallion |
| greens | ||
| 2 | Sprigs fresh coriander | |
| broken into pieces |
INSTRUCTIONS
COOKING LIVE SHOW #CL8964 All recipes courtesy of Eileen Yin-Fei Lo, The Chinese Way In a pot bring water to a boil over high heat. Add noodles, stirring to loosen. Cook for 1 1/2 minutes, until al dente. Run cold water into pot and drain noodles. Repeat. Drain thoroughly. Place drained noodles in a mixing bowl, and toss with sesame oil. Refrigerate uncovered for 1 hour. Meanwhile combine the sauce ingredients. When noodles are cool, toss with the sauce, place in a platter, garnish with coriander sprigs, and serve. Yield: 4 servings Per Serving: 131 calories, 2.5 grams of fat, 14 percent calories from fat, 0mg cholesterol, 291mg sodium Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Sep 19, 1997
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 287
Calories From Fat: 135
Total Fat: 16.1g
Cholesterol: 1.8mg
Sodium: 825.7mg
Potassium: 811.9mg
Carbohydrates: 27.9g
Fiber: 7.1g
Sugar: 11.9g
Protein: 13g