Wednesday, August 20, 2008


~ Rachelle Smythe

1/2 lb. dry Asian egg noodles
2 T. soy sauce
2 cloves garlic, chopped
1 t. hot pepper flakes (or to taste)
1 t. sesame oil
1/4 c. vegetable oil

In large pot over high heat, bring 2 quarts of water to a boil. Add noodles and cook 4-5 minutes. Drain; set aside.

In small bowl, whisk remaining ingredients and pour over noodles.

Notes: We always cut back on the vegetable oil, using only half of what's called for, otherwise it's too greasy for our taste. We love topping a a little bowl of noodles with a pile of stir fry or teriyaki chicken salad!  Yum!!  We sometimes use linguine or angel hair, which is a fraction of the cost of Asian egg noodles, but tastes just fine. 

No comments: