Text 15741, 92 rader
Skriven 2014-08-12 08:15:10 av Dave Drum (1:261/38)
  Kommentar till text 15689 av Mark Lewis (1:3634/12.0)
Ärende: Yellow 1
================
-=> mark lewis wrote to Dave Drum <=-

 JW> That's exactly what my label says too. Also garlic powder. It's the
 JW> turmeric that gives it its gaudy glow in the dark nuclear waste colour.

 DD> Hmmmmmmmmm ... my French's does not mention garlic anywhere.

 ml> they hid it behind the "spices" moniker... i've found MSG hidden that
 ml> way, too...

Yikes. I don't get a reaction to mustard but I do get affected by too much MSG.
All my Oriental places that I eat at proclaim "No MSG used". For me, that's a
good thing.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Garlic Noodles
 Categories: Oriental, Pasta, Wine, Chilies
      Yield: 6 Servings

      1 lb Bean curd noodles *
      2 tb Sesame seeds
      1 ts Oil
      1 ts Toasted sesame oil
      1 ts Hot chile paste; or more
  1 1/2    Leeks; cleaned, ends trimmed
           - in thin 2" shreds
      2 tb Rice wine or sake
      3 c  Bean sprouts; rinsed &
           -drained OR
      1 c  Carrots; julienned and
      1 c  Red bell pepper; shredded

MMMMM----------------------GARLIC DRESSING---------------------------
    1/2 c  Soy sauce
  5 1/2 tb Rice wine or sake
  2 1/2 tb Garlic; minced
  2 1/2 ts Sugar

  Bring 2 quarts of water to a boil, add the bean curd
  noodles, and blanch for 1 minute. Drain in a colander and
  set aside.

  * If you cannot find bean curd noodles like I couldn't,
  substitute 3/4 lb linguine, cooked in salted boiling water
  for 10-12 minutes according to box directions and drained
  and use 1/2 lb extra-firm tofu that is julienned.

  Toast the sesame seeds until golden in a dry frying pan
  over medium-low heat for 15 minutes, tossing occasionally.
  Set aside.

  Heat a wok or heavy skillet until hot, add the oils, and
  heat until hot. Add the hot chile paste and stir about 10
  seconds, then add the leeks and toss to coat them. Add the
  rice wine or sake and stir-fry over high heat for 1-1/2
  minutes, until just tender. Add the bean sprouts (or
  carrots and bell peppers) and toss lightly for 30 seconds.

  Add the premixed Garlic Dressing and the bean curd
  noodles. Toss lightly over high heat until heated through.
  Remove and spoon onto a platter. Sprinkle the sesame seeds
  over the top. Serve hot or room temperature.

  * The book says you can find these at any good oriental
  supermarket or shop. I couldn't so I used linguine and
  some julienned bean curd.

  Book note: Tofu is extraordinarily versatile, and in
  noodle form it provides a wonderful staple for different
  foods and dressings. Since tofu is coolish in nature, it
  is not unusual for it to be cooked with pungent seasonings
  such as garlic and hot Chilies to provide balance.

  Other book note: If bean curd noodles are unavailable,
  press very firm tofu to remove excess water and cut into
  matchstick size shreds.

  Recipe By: adapted from A Spoonful of Ginger by Nina Simonds

  FROM: Risa Golding; Chile-heads Mailing List

  MM Format by Dave Drum - 25 October 1999

  Uncle Dirty Dave's Archives

MMMMM

... Brain: an apparatus with which we think we think. - Ambrose Bierce

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)