1/2 pound dry asian egg noodles
2 tablespoons soy sauce
2 cloves garlic — chopped
1 teaspoon hot pepper flakes
1 teaspoon sesame oil
1/4 cup vegetable oil
In large stockpot over high heat, bring two quarts of water to a boil. Add noodles and cook 4 to 5 minutes, until al dente. Drain noodles into a serving bowl and set aside.
In small bowl, whisk together soy sauce, garlic, hot papper flakes, sesame oil and vegetable oil until well blended and pour over noodles. Serve warm or at room temperature.
[per serving: Calories, 292; protein, 4 grams; carbohydrates, 23 grams; fat, 21 grams; cholesterol, none; sodium, 511 milligrams]
*Recipe from Caprial’s Cafe Favorites (Ten Speed Press) by Caprial Pence
“Pat Hanneman” <kitpath@earthlink.net> on Aug 24, 1998; MC_Buster.