Recipes

Oriental Style Noodles

Yield: 150 servings

20 lbs. rice noodles
2 lbs. shallots, fine dice
3 ozs. garlic, chopped
2 ozs. ginger purèe or fresh ginger
40 ozs. sugar
16 ozs. lime juice
40 ozs. soy sauce
1/2 gal. vegetable stock
4 ozs. chili paste
to sautè sesame oil
to sautè vegetable oil
1 case tofu, extra firm, diced
1 can peanuts
to garnish green onions

  1. Cook the rice noodles in boiling water for 2 to 3 minutes. Shock and set aside for

Register to view the full article

Please register to access this content.

Already a member? .

TAGS: Archive
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish