Spicy Egg Noodles (Bamee Haeng)
INGREDIENTS:
9 oz Small potatoes, cut in 1 ds Ground cumin
-quarters 1 ds Ground nutmeg
1 qt Water 1 ds Ground mace
1/4 ts Each salt and ground 1 ds Ground cloves
-coriander 1 1/2 ts Vegetable oil
1/8 ts Each chili powder, ground 1 1/2 ts Margarine
-ginger, and ground cardamom
9 oz Small potatoes, cut in 1 ds Ground cumin
-quarters 1 ds Ground nutmeg
1 qt Water 1 ds Ground mace
1/4 ts Each salt and ground 1 ds Ground cloves
-coriander 1 1/2 ts Vegetable oil
1/8 ts Each chili powder, ground 1 1/2 ts Margarine
-ginger, and ground cardamom
In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool. Combine seasonings in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing until well browned, 10 to 15 minutes.
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