Sesame-Ginger Noodles

[Guest guest]

Yields: 6 servings

 

1 pound uncooked fresh Chinese-style thin noodles, spaghetti,

vermicelli or linguine

1/4 cup Soy Sauce

1 tablespoon sugar

2 tablespoons distilled white vinegar

1 teaspoon cornstarch

2 teaspoons grated fresh ginger root

2 tablespoons vegetable oil

3/4 cup sliced green onions and tops

1 tablespoon sesame seed, toasted

3/4 teaspoon Oriental sesame oil

 

 

Cook noodles according to package directions, omitting salt; drain,

rinse under cold water and drain thoroughly.

 

Meanwhile, combine soy sauce, sugar, vinegar, cornstarch, ginger and

1/2 cup water.

 

Heat oil in hot wok or large skillet over high heat. Add green onions

and stir-fry 10 seconds. Add soy sauce mixture; cook, stirring, until

sauce comes to boil.

 

Add noodles; cook, stirring, 1 minute or until sauce returns to boil

and noodles are evenly coated with sauce.

 

Remove from heat.

 

Add sesame seed and oil; toss well to combine.

[Guest guest]

MMMMMMMMMMMMMM........scallions & ginger......mmmmmmmmmmm.... Bethie

 

I - M <allthegoodnamesaretaken62 wrote:Yields: 6 servings

 

1 pound uncooked fresh Chinese-style thin noodles, spaghetti,

vermicelli or linguine

1/4 cup Soy Sauce

1 tablespoon sugar

2 tablespoons distilled white vinegar

1 teaspoon cornstarch

2 teaspoons grated fresh ginger root

2 tablespoons vegetable oil

3/4 cup sliced green onions and tops

1 tablespoon sesame seed, toasted

3/4 teaspoon Oriental sesame oil