| 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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