| 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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