| 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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