Yield: 1 Servings
|¼ cup||Chinese egg nooodles or thin spaghetti, broken into 1/2 inch pieces|
|3 tablespoons||Olive oil|
|2 cups||Long grain rice|
|4 cups||Cold water|
|Salt to taste|
In a small frying pan, saute' the noodle pieces in the olive oil until they're golden brown. Careful, they burn easily.
Wash the rice, drain it and place iit in a small pan with a tight fitting lid. Add the water and the toasted noodles and oil. Add the salt. Bring to a boil, reduce the heat to low, and cook, covered for 20 minutes Serves 6 - 8.
Posted to JEWISH-FOOD digest V96 #116 From: alotzkar@... (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800