rhorn@infinet.UUCP (Rob Horn) (11/07/86)
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.
.RH MOD.RECIPES-SOURCE NOODLES-SPICY B "1 Aug 86" 1986
.RZ "HOT SPICY COLD NOODLES" "Easy spicy-hot cold noodles for summer"
This recipe is an easy prepare-ahead dish for a hot summer day. It
makes a good barbecue side dish for all of us who are tired of
potato salads.
.IH "serves 4\-6"
.IG "1 lb" "fresh Chinese noodles" "500 g"
.IG "4" "scallions"
(or green onions), chopped
.IG "2 tsp" "chili oil" "10 ml"
.IG "2 tsp" "sesame seed oil" "10 ml"
.IG "2 Tbsp" "vinegar" "30 ml"
.IG "2 Tbsp" "sugar" "30 ml"
.IG "1\(12 tsp" "salt" "7.5 ml"
.IG "\(12 tsp" "black pepper" "2.5 ml"
(fresh ground)
.IG "1 tsp" "MSG" "5 ml"
(optional)
.IG "2" "fresh red peppers"
chopped.
.PH
.SK 1
Cook the noodles in boiling water for 3 minutes, then drain. Rinse
them in cold water until they are cool, then set aside to drain.
.SK 2
Make the sauce by mixing together all of the other ingredients.
.SK 3
Heat
.AB "4 Tbsp" "50 ml"
oil in a wok. When it is hot, pour in the sauce mixture, and then the
noodles. Stir well to cover the noodles with sauce, then
remove and cool.
.NX
You can serve this dish warm if you want, but it is
better when cold. It is a good dish to prepare the previous day and
leave in the refrigerator overnight.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes to prepare, 2 or more hours chilling.
.I Precision:
No need to measure.
.WR
Rob Horn
Infinet, North Andover, Massachusetts, USA
{decvax,seismo!harvard}!wanginst!infinet!rhorn