Chinese Cold Noodles with Scallion Sauce - xp

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* Exported from MasterCook *

 

Chinese Cold Noodles with Scallion

Sauce

 

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

Scallion Sauce:

2 tablespoons corn oil

1/4 cup finely chopped scallions

1/2 teaspoon kosher salt

2 tablespoons soy sauce

1/8 teaspoon white pepper

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; they should be springy to

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

and shake 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, remove the pan from

the heat and add the scallions and remaining sauce

ingredients. Mix, then pour the sauce over the

noodles. Toss to coat evenly.

 

Serves 4 to 6.

 

S(Formatted by Chupa Babi):

" 12.01.07 "

Copyright:

" 1990 "

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Per Serving (excluding unknown items): 448 Calories;

15g Fat (29.6% calories from fat); 13g Protein; 66g

Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol;

995mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0

Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 530 0 0 0 926087 0 0 0 0

 

 

 

 

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