| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Salad, Restaurant, Pasta, 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 <adamsfmle@sprintmail.com>
Recipe by: Gail's, Lopez Village, Lopez Island, Wash.
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