| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese4 |
6 |
servings |
INGREDIENTS
| 12 |
oz |
Vermicelli; uncooked |
| 1 |
tb |
Sesame seeds |
| 1 |
tb |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Ginger root; grated |
| 1 |
c |
Carrots; shredded |
| 1/4 |
c |
Green onion; sliced |
| 4 |
ts |
Soy sauce |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
Cut noodles into 4 inch pieces. Cook noodles as directed on package. Drain;
cover to keep warm.
Cook sesame seed in large skillet or wok over medium-high heat until
toasted. Remove from skillet:set aside.
Heat oil in same skillet over medium-high heat until hot. Add garlic,
gingerroot and carrots; cook and stir 1 to 3 minutes or until lightly
browned. Add onions, soy sauce, sesame oil, sesame seeds and cooked
noodles; cook and stir 2 to 3 minutes or until thoroughly heated.
Posted to MM-Recipes Digest V4 #778 by James and Susan Kirkland
<kirkland@gj.net> on Sep 09, 1997
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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