Sunflower Noodles Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| 4 cups medium noodles, uncooked | ||
| Butter | 1/4 Cup (16 tbs) | |
| Black pepper | 1/8 Teaspoon | |
| Sunflower seeds | 1/2 Cup (16 tbs) | |
| Sesame seeds | 1/4 Cup (16 tbs) | |
| Bean sprouts | 1/2 Cup (16 tbs) | |
| Cucumber | 1/4 Cup (16 tbs), chopped | |
| Avocado slices for garnish | ||
Directions
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Melt butter in a small skillet.
Add 1 teaspoon salt, pepper, sunflower seeds and sesame seeds.
Saute until sesame seeds are golden.
Place hot cooked noodles in a warm serving bowl.
Spoon sesame seed mixture over noodles.
Add bean sprouts and cucumber.
Toss gently to coat.
Garnish with avocado slices.
Serve immediately.
Makes 4 servings.
Add 1 teaspoon salt and oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Drain.
Melt butter in a small skillet.
Add 1 teaspoon salt, pepper, sunflower seeds and sesame seeds.
Saute until sesame seeds are golden.
Place hot cooked noodles in a warm serving bowl.
Spoon sesame seed mixture over noodles.
Add bean sprouts and cucumber.
Toss gently to coat.
Garnish with avocado slices.
Serve immediately.
Makes 4 servings.
Chef
