Title: Chinese Noodles with Tomatoes and Peppers
Categories: Pasta Ethnic Chinese
Yield: 4 Servings

12	oz	Egg noodles, dried
SAUCE
2	tb	Sugar
2	tb	Chinese red or black vinegar or rice wine vinegar
2	ts	Soy sauce
		Salt and white pepper
REMAINDER OF DISH
2	lg	Eggs; lightly beaten
6	ts	Peanut oil
2	md	Green bell peppers; 1" dice
4		Roma tomatoes; 1" dice

Bring a large pot to a boil;add salt, if desired, and stir in noodles. Cook according to package direstionsl drain. Rinse in cold water and drain well. In a small bowl, combine the sugar, vinegar, soy sauce, and salt and pepper to taste. Set aside. Heat 4 teaspoons oil in bottom of pasta pot over medium heat. Add egg and scramble quickly, just until firm. REmove from pot with slotted spoon and reserve. Over high heat, add 2 teaspoons of oil to pot and stir in green pepper. Stir and cook for 1 minute. Add tomato and cook for about 1 minute longer. Remove from heat and return egg to pot. Pour in sauce, adjusting taste with salt and pepper. Add noodles and toss.

Nutritioanl info per serving: 427 cal; (28% cal from fat)

Source: Miami Herald, 6/15/95

Formatted 6/20/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

previous

next