Post by wilderness on Oct 22, 2018 11:00:25 GMT -5
Sauce for 16oz. Chinese noodles (thin spaghetti)-annrms
2T. rice vinegar
2T light soy
2 cloves garlic, minced
2 teaspoons fresh ginger (bottled from produce aisle...Spice World brand is a good short cut...same with garlic)
1 T sesame oil
2T toasted sesame seeds (optional)
1 T chili oil or plain oil with red pepper flakes, to taste
1/2 t. honey
3 chopped scallions
Mix all in a small bowl. Place cooked noodles in a frying pan, toss with sauce, and heat tossing as it heats. You can also sauté the noodles first to crisp them up a bit then add the sauce and heat. You can also add 3T smooth peanut butter as a final touch...add after noodles are hot...thin, if necessary with a little chicken broth.
2T. rice vinegar
2T light soy
2 cloves garlic, minced
2 teaspoons fresh ginger (bottled from produce aisle...Spice World brand is a good short cut...same with garlic)
1 T sesame oil
2T toasted sesame seeds (optional)
1 T chili oil or plain oil with red pepper flakes, to taste
1/2 t. honey
3 chopped scallions
Mix all in a small bowl. Place cooked noodles in a frying pan, toss with sauce, and heat tossing as it heats. You can also sauté the noodles first to crisp them up a bit then add the sauce and heat. You can also add 3T smooth peanut butter as a final touch...add after noodles are hot...thin, if necessary with a little chicken broth.
