Ingredients
- 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
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