Chinese Cold Noodles with Ginger Sauce - 10 pts

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* Exported from MasterCook *

 

Chinese Cold Noodles with Ginger Sauce -

10 pts

 

Recipe By :Mille Chan's Kosher Chinese Cookbook

Serving Size : 5 Preparation Time :0:00

Categories : LowFat (Less than 30%) Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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1 teaspoon kosher salt

1 pound fresh egg noodles -- or dried

egg noodles

2 tablespoons corn oil

Ginger Sauce:

2 tablespoons corn oil

2 tablespoons finely shredded fresh ginger

root

2 tablespoons soy sauce

1 teaspoon sugar

2 tablespoons broth

 

Bring 4 quarts of water to a rolling boil in a large

pot. Add the salt. Separate the noodles while adding

them to the boiling water, stir and cook for 3 minutes

or until desired tenderness; noodles should be springy

to the bite. Drain in a colander, rinse with cold

water and shake the colander several times to remove

excess water. Add oil and toss. Set aside to cool to

room temperature.

 

For the sauce, heat a small saucepan over medium heat

and add the oil. When oil is hot, add the remaining

sauce ingredients and cook for 2 minutes. Pour the

sauce over the cooled noodles. Toss to coat evenly.

 

Serves 4 to 6.

 

Description:

" 10 pts "

S(Formatted by Chupa Babi):

" 12.01.07 "

Copyright:

" 1990 "

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Per Serving (excluding unknown items): 451 Calories;

15g Fat (29.4% calories from fat); 13g Protein; 66g

Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol;

807mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0

Vegetable; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 530 0 0 0 0 0 0 0

 

 

 

 

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