Yield: 1 Servings
Measure | Ingredient |
---|---|
8 cups | Cold water |
½ pounds | Chinese egg noodles (slightly thicker than vermicelli) |
1 teaspoon | Sesame seed paste |
1½ tablespoon | Peanut butter |
2 teaspoons | White vinegar |
1 tablespoon | Mushroom soy sauce |
1¼ teaspoon | Hot pepper flakes |
2 teaspoons | Sugar |
¼ cup | Chicken stock |
1 pinch | White pepper |
2 tablespoons | Finely sliced scallion greens |
2 \N | Sprigs fresh coriander; broken into pieces |
SAUCE
COOKING LIVE SHOW #CL8964
All recipes courtesy of Eileen Yin-Fei Lo, The Chinese Way In a pot bring water to a boil over high heat. Add noodles, stirring to loosen. Cook for 1½ minutes, until al dente. Run cold water into pot and drain noodles. Repeat. Drain thoroughly. Place drained noodles in a mixing bowl, and toss with sesame oil. Refrigerate uncovered for 1 hour. Meanwhile combine the sauce ingredients. When noodles are cool, toss with the sauce, place in a platter, garnish with coriander sprigs, and serve.
Yield: 4 servings
Per Serving: 131 calories, 2½ grams of fat, 14 percent calories from fat, 0mg cholesterol, 291mg sodium
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" <tdbell@...> on Sep 19, 1997