Ingredients (use vegan versions):
- 8 oz noodles (fettucini or egg free pasta type)
- 1/3 cup slivered almonds
- 3-4 green onions
- 2 teaspoon soy sauce
- 3-4 teaspoon olive oil
- 3-4 teaspoon vegan wine vinegar
- 2-3 cloves garlic
- 1/8 teaspoon pepper
- sprinkle of vegan sugar
- a dash or two of tobasco sauce
Directions:
Cook noodles according to package directions. The type I use
are what is called egg noodles, but it is possible to find
the thick, homemade style non-egg noodles; fettucini is the
right shape, tho most any shape could be used. While
noodles are cooking, toast almonds in oven on broil on a
piece of aluminum foil until lightly browned. (be careful
not to burn--they get done too quickly and easily!) Recycle
foil. Chop green onions, moosh garlic in garlic press. When
noodles are done, drain, return to pot, throw in the rest of
the ingredients, stir, serve. If neccessary, the noodoos
can wait, on simmer, with a lid, while the rest of dinner
finishes. Great side dish, or main dish, with salad or
other veggies.
Serves: 3-4
Preparation time: 20 mins
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