| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Minced garlic |
| 1 |
tb |
Grated fresh ginger |
| 1 |
bn |
Scallions |
| 2 |
tb |
Oil |
| 1 |
lb |
Ground pork or turkey |
| 1/4 |
c |
Soy Sauce |
| 5 |
oz |
Sliced waterchestnuts |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1/2 |
lb |
Wide egg noodles, uncooked |
| 3 |
c |
Boiling water |
INSTRUCTIONS
Chop scallions, separating green part from white part. Saute garlic, ginger
and white part of scallions in oil in skillet or wok for 30 seconds. Add
meat, saute, breaking up with a spoon. Cook until no longer pink, about 5
minutes. Add soy sauce, waterchestnuts, and red pepper flakes. Bring to a
boil, stirring. Add boiling water and noodles and stir well. Cover and cook
over medium heat until noodles are tender, about 7 minutes. Garnish with
chopped green scallion parts. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Lynn Nelson <lynnn@erols.com> on Jul 12, 1997
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