| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Lebanese | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Chinese egg nooodles or thin spaghetti, broken into 1/2 inch pieces |
| 3 | tb | Olive oil |
| 2 | c | Long grain rice |
| 4 | c | Cold water |
| Salt to taste |
INSTRUCTIONS
In a small frying pan, saute' the noodle pieces in the olive oil until they're golden brown. Careful, they burn easily. Wash the rice, drain it and place iit in a small pan with a tight fitting lid. Add the water and the toasted noodles and oil. Add the salt. Bring to a boil, reduce the heat to low, and cook, covered for 20 minutes Serves 6 - 8. Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@direct.ca (Al) Date: Tue, 31 Dec 1996 11:18:27 -0800
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