| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 1 | Servings | ||
INGREDIENTS
| 2 | T | Low-sodium soy sauce |
| 2 | Tablesppoons rice wine or | |
| rice wine vinegar | ||
| 1 | t | Sesame oil |
| 1 | T | Minced ginger root |
| 1 | T | Minced garlic |
| 1 | t | Hot chili paste, you can |
| omit if you don't like | ||
| hot | ||
| sauce but I do | ||
| 1 | t | 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.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
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Calories: 2234
Calories From Fat: 1351
Total Fat: 150g
Cholesterol: 224mg
Sodium: 11460.9mg
Potassium: 1142.4mg
Carbohydrates: 157.6g
Fiber: 8.6g
Sugar: 26.6g
Protein: 63.7g