| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Pasta |
4 |
Servings |
INGREDIENTS
| 8 |
|
-(up to) |
| 10 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 1 |
lb |
Noodles |
INSTRUCTIONS
1. Bring water to a rolling boil. Add salt, then noodles; stir once or
twice. Remove noodles and drain.
2. Spread noodles out in a large colander. Place colander in a pot
containing several inches of boiling water. Cover pot and steam 20 minutes.
(See "How-to Section".) Use in any noodle recipe.
NOTE: Use the thinnest variety of dried egg noodles for this recipe.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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