| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Pasta | 3 | Servings | |
INGREDIENTS
| 1 | tb | Dark sesame oil |
| 3 | c | Hot cooked lo mein noodles or vermicelli, cooked without salt or fat |
| 1/2 | c | Green onions, 1-1/2-inch juliene cut |
| 1 | ts | Peeled grated ginger root |
| 2 | tb | Low-sodium soy sauce |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium-high heat. Add noodles, tossing to coat with oil. Add green onions and gingerroot; saute 3 minutes or until green onions are tender. Remove from heat. Add soy sauce, and toss well. Yield: 3 servings (serving size: 1 cup). Per serving: 424 Calories; 5g Fat (11% calories from fat); 10g Protein; 84g Carbohydrate; 0mg Cholesterol; 325mg Sodium Recipe by: Cooking Light, June 1994, page 121 Posted to MC-Recipe Digest V1 #413 by [email protected] on Jan 28, 1997.
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