A great in-a-hurry or i'm-too-hungry-to-form-a-sentence dish. Total cooking time, 10 minutes (if you've got a HOT PLATE! What up electricity!!! Add at least 30 minutes to cooking time if fire is required.)
A serving of your favorite Chinese noodles (I prefer egg noodles for this one)
3 cups water
1 green pepper, sliced
1 medium onion, sliced
1 carrot, sliced
2 cloves garlic, minced
1 tbsp ginger
3 tsp crushed red pepper or chili powder
1 tbsp sesame seeds (optional)
Splash of cooking oil
½ tbsp sesame oil
½ tbsp soy sauce
½ tbsp rice wine or white vinegar
Cover noodles with boiling water for 3 to 5 minute or until tender. Drain, rinse, and put aside. Lightly sauté vegetables, ginger, and red pepper or chili in cooking oil in a saucepan. Either pour vegetable mixture over noodles and mix or return noodles to saucepan with vegetables to reheat the noodles. Mix in sesame seeds, sesame oil, soy sauce and vinegar. Best served chilled but also great hot.
No comments:
Post a Comment