Name: Parboiled Noodles #1
Ingredients: 8 -(up to); 1 c Water; 1 1/2 ts Salt; 1 lb Noodles; Peanut or sesame oil; 5 minutes for fresh.

Since we believe in the resurrection of the body, we do not see a corpse as garbage. From the time of our earliest ancestors in the faith, we have buried our dead, committing them to the earth from which they came with the conviction that they will one day be summoned from it once more. The image of sleep is useful—not because the dead are unconscious but because they will one day be awakened. God deems as faith Joseph committing his bones to his brothers for future transport into the land of promise. In the same way the act of burial is a testimony of the entire community to the resurrection of the body. Cremation is a horrifying testimony of the burning up of the flesh and bones, a testimony that is decidedly pagan in both origin and in practice. Of course, God can resurrect a cremated Christian (or a Christian torn to pieces by lions, etc.), but how we deal with the body of a Christian teaches us - and the watching world - what we really believe about the gospel. Cremation ought then to be shunned by those who hope in Christ.

Russell Moore

CATEGORY	CUISINE	TAG	YIELD
Grains	Chinese	Pasta	4	Servings

INGREDIENTS

8		-(up to)
1	c	Water
1 1/2	ts	Salt
1	lb	Noodles
		Peanut or sesame oil
	5	minutes for fresh.

INSTRUCTIONS

1. Bring water to a rolling boil. Add salt; then gradually add noodles to
keep the water boiling vigorously.
2. Stir noodles from the bottom from time to time and cook until barely
done. (Noodles should never be cooked until mushy: the outside should be
tender while the inside is still firm and hard. Test for doneness by
cutting or biting into a single strand.)
3. Drain noodles in a colander. Rinse at once under cold running water.
(Unless this is done, the noodles will continue cooking in their own heat.
Rinsing also keeps the noodles from sticking together because it washes off
the excess starch. However, noodles, unlike rice, are never washed before
cooking to remove the starch, but after.) Drain again.
4. Separate the noodles with a fork. Spread them loosely on a flat plate or
tray and mix well with a little peanut or sesame oil. Set aside until
needed or keep warm in the top of a double boiler. The noodles can also be
reheated by rinsing them in hot water, after they've been rinsed in cold.
Use in any noodle recipe.
NOTE: The cooking time depends on the noodles themselves--whether they're
egg or wheat-flour, whether they're dried or fresh; whether they're thick
or thin. It also depends on how much additional cooking they will get with
other ingredients. As a rule, allow 6 to 8 minutes for dried noodles; 4 to
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”