| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Low-sodium soy sauce |
| 2 | Tablesppoons rice wine or rice wine vinegar | |
| 1 | ts | Sesame oil |
| 1 | tb | Minced ginger root |
| 1 | tb | Minced garlic |
| 1 | ts | Hot chili paste (you can omit if you don't like hot sauce, but I do) |
| 1 | ts | Sugar |
INSTRUCTIONS
You can mix a double or triple batch of this and keep it in a jar in the refrigerator. Drain the noodles, put them back in the pan, pour about 1/4 cup of sauce over them, then heat them through and let the sauce reduce a little bit. Posted to Digest eat-lf.v097.n023 by Lyn Belisle <belisle@tenet.edu> on Jan 22, 1997.
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