| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | servings | |
INGREDIENTS
| 1/2 | lb | Vermicelli #11 spahetti |
| 2 | tb | Sesame oil |
| 2 | Cloves of garlic cut up; up to 3 | |
| 3 | tb | Soy sauce |
| 1 1/2 | tb | Wine vinegar |
| 1 | tb | Toasted sesame seeds |
| 2 | Scallions chopped black pepper; up to 3 |
INSTRUCTIONS
Source: Amit Cookery Boil spahetti for 5 minutes. Drain. Do not rinse. Add the rest of the ingredients. Toss and chill. I usually double the whole recipe. It's great for an extra dish Shabbos lunch cause it doesn't have to be heated, and is filling. Posted to JEWISH-FOOD digest by HKS94@aol.com on Dec 27, 1998, converted by MM_Buster v2.0l.
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