| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Pasta, Restaurant, Salad, Washington | 1 | Servings |
INGREDIENTS
| 1/4 | c | Peanut oil |
| 1/8 | c | Sesame oil |
| 1 | c | Onions, chopped |
| 1/8 | c | Garlic, minced |
| 1/8 | c | Fresh ginger, minced |
| 2 | c | Orange juice |
| 1/4 | c | Soy sauce |
| 1 | lb | Chinese noodles, freshly |
| steamed | ||
| 1 | c | Rice wine vinegar, plain |
| kind | ||
| 1/2 | c | Sesame seeds, roasted |
| 1 | c | Celery, finely chopped |
| 1/4 | c | Pickled red ginger strips |
| 1/2 | c | Green onions, thinly sliced |
INSTRUCTIONS
In wok, heat the oils on high and add onior and ginger. Cook until well browned, frequently. Add orange juice and soy sauce and bring to a boil. Add noodles and lower temperature to medium-low and cook noodles for about 5 minutes until the liquid is absorbed. You will have to stir this carefully to keep from sticking and breaking. Transfer noodle mixture to a large bowland cool completely, uncovered, in the refrigerator. (Skip this step if you wish to serve this dish hot.) To noodles add remaining ingredients gently, separating noodle strands and incorporating all ingredients. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <[email protected]> Recipe by: Gail's, Lopez Village, Lopez Island, Wash.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3416
Calories From Fat: 1274
Total Fat: 147.7g
Cholesterol: 0mg
Sodium: 2428mg
Potassium: 2450.5mg
Carbohydrates: 502.9g
Fiber: 21.5g
Sugar: 53.9g
Protein: 32.7g