| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 2 | t | Peanut oil |
| 4 | Cloves garlic, minced | |
| 2 | T | Fresh ginger, minced |
| 3 | Scallions, trimmed and | |
| thinly sliced crosswise | ||
| 1/4 | t | Shili pepper flakes, crushed |
| 1 | lb | Chinese egg noodles |
| 3 | T | Cilantro or parsley, minced |
INSTRUCTIONS
Heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Cook egg noodles in boiling water until al dente. Drain noodles and place in a serving bowl. Add ginger mixture and cilantro and toss. Posted to EAT-L Digest 27 October 96 Date: Sun, 27 Oct 1996 22:58:30 -0600 From: Rhonda Grout <babydoll@ARTHUR.AVALON.NET>
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 82
Total Fat: 9.3g
Cholesterol: 0mg
Sodium: 16.4mg
Potassium: 257.6mg
Carbohydrates: 9g
Fiber: 1.7g
Sugar: 1.1g
Protein: 1.8g