Post by Debbie on Jun 8, 2012 14:33:32 GMT -5
7 - 8 ounces of Chinese egg noodles, can also use thin spaghetti
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon minced ginger
1 large clove of garlic minced
green onion cut into 1 inch pieces
1 medium carrot shaved
Cook noodles until al dente, do not over cook. Drain and rinse with cold water.
Transfer to a bowl and add the soy sauce and sesame oil. Toss gently.
Cover and let stand at room temp.
Heat oil in a large skillet, add ginger and garlic, fry for 30 seconds.
Add onions and fry for 2 more minutes Add the noodles and let it heat through.
Garnish each serving with shredded carrots
2 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon minced ginger
1 large clove of garlic minced
green onion cut into 1 inch pieces
1 medium carrot shaved
Cook noodles until al dente, do not over cook. Drain and rinse with cold water.
Transfer to a bowl and add the soy sauce and sesame oil. Toss gently.
Cover and let stand at room temp.
Heat oil in a large skillet, add ginger and garlic, fry for 30 seconds.
Add onions and fry for 2 more minutes Add the noodles and let it heat through.
Garnish each serving with shredded carrots