4 Servings
Noodles Asian
Side Dish Asian Quick Saute Fall Picnics Spring Summer Superbowl Winter Noodles
7 - 8 ounces fresh Chinese noodles or thin spagh
2 tablespoons low-sodium sauce
1 teaspoon oriental ame oil
1 tablespoon etable oil
1 tablespoon minced fresh ger
1 large lic clove minced
16 en onions (scallions), cut into 1 inch long pieces
1 medium rot cut into very fine julienne or shaved
Cook noodles in large pot of boiling water till al dente (just tender but still slightly firm to the bite). Do not overcook ! Drain well, then rinse under cold water. Transfer to a bowl and add soy sauce and sesame oil; toss gently. (Can be made an hour or two ahead - cover and let stand at room temp). Heat vegetable oil in wok (a wok is something you throw at a wabbit) or heavy skillet over medium heat. Add ginger and garlic, stir fry 30 secs. Add onions, stir fry 2 minutes. Add noodles, stir fry to heat through. Garnish each serving with carrot.
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