| 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 |
ts |
Sesame seed paste |
| 1 1/2 |
tb |
Peanut butter |
| 2 |
ts |
White vinegar |
| 1 |
tb |
Mushroom soy sauce |
| 1 1/4 |
ts |
Hot pepper flakes |
| 2 |
ts |
Sugar |
| 1/4 |
c |
Chicken stock |
| 1 |
pn |
White pepper |
| 2 |
tb |
Finely sliced scallion greens |
| 2 |
|
Sprigs fresh coriander; broken into pieces |
INSTRUCTIONS
SAUCE
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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