Yield: 1 Servings
|3 ounces||Cayenne pepper|
|2 ounces||Dark chili powder|
|1 ounce||White pepper|
|\N \N||Lite soy sauce|
|\N \N||White wine|
|\N \N||Extra virgin olive oil|
|\N \N||Japanese noodles|
|\N \N||Broccoli; chopped|
|\N \N||Sesame seeds|
|\N \N||Sesame oil|
|\N \N||Peanut oil|
Mix together all spices and set aside. Mix soy sauce a few drops of white wine, a few drops of sesame oil and a lot of sesame seeds in large bowl.
Prepare broccoli until firm. Drain and add to the soy mixture. Boil the noodles only ⅔ of the recommended cooking time. Drain, rinse with cold water, add to the soy mixture.
Mix the noodles and broccoli until well coated and little liquid remains in the bottom of the bowl.
Add spice mixture a teaspoon at a time to taste <be careful this is VERY hot and spicy>. START OFF WITH A WEE BIT TO SEE HOW HOT YOU CAN TAKE IT OR WANT IT!
Heat some peanut oil in a pan on medium heat. Add noodle mixture to pan and stir fry until all is heated through and no liquid remains in pan.
Stir continuously or noodles will stick together. Remove from pan and garnish with thin sliced scallions. Serve immediately.
NOTES : *You should have a lot of the spice left over. This can be used on meat, chicken, fish or anything you can imagine eating HOT! I roasted a turkey with it and it was delish! Store remainder spice mixture in an airtight container.
Recipe by: Michael at Friday's
Posted to MC-Recipe Digest V1 #1001 by Gr8seeksM8<Gr8seeksM8@...> on Jan 10, 1998