Yield: 1 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Peanut oil |
4 \N | Cloves garlic, minced |
2 tablespoons | Fresh ginger, minced |
3 \N | Scallions, trimmed and thinly sliced crosswise |
¼ teaspoon | Shili pepper flakes, crushed |
1 pounds | Chinese egg noodles |
3 tablespoons | Cilantro or parsley, minced |
Heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Cook egg noodles in boiling water until al dente. Drain noodles and place in a serving bowl. Add ginger mixture and cilantro and toss.
Posted to EAT-L Digest 27 October 96 Date: Sun, 27 Oct 1996 22:58:30 -0600 From: Rhonda Grout <babydoll@...>