Title: Sesame Noodles
Yield: 6 servings
12 oz Vermicelli; uncooked
1 tb Sesame seeds
1 tb Olive oil
1 Clove garlic; minced
1/2 ts Ginger root; grated
1 c Carrots; shredded
1/4 c Green onion; sliced
4 ts Soy sauce
1 ts Sesame oil
Cut noodles into 4 inch pieces. Cook noodles as directed on package. Drain;
cover to keep warm.
Cook sesame seed in large skillet or wok over medium-high heat until
toasted. Remove from skillet:set aside.
Heat oil in same skillet over medium-high heat until hot. Add garlic,
gingerroot and carrots; cook and stir 1 to 3 minutes or until lightly
browned. Add onions, soy sauce, sesame oil, sesame seeds and cooked
noodles; cook and stir 2 to 3 minutes or until thoroughly heated.
Posted to MM-Recipes Digest V4 #778 by James and Susan Kirkland
on Sep 09, 1997
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.