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Submitted by admin on Sat, 08/09/2008 - 06:58
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These are tasty enough that the carnivores in the crowd probably won't even notice the absence of animal products in the recipe. At Home: | | Ingredients | Metric | Standard | | | Medium Size Steam-Fried Noodles | 400 g | 14 oz | | | Vegetable Oil | 15 ml | 1 Tbsp | | | Sesame Seed Oil | 30 ml | 2 Tbsp | | 1 | Onion, minced | | | | 4 | Cloves Garlic | | | | | Mushrooms, thinly sliced | 350 g | 12 oz | | 2 | Carrots, grated | | | | | Crushed Tomatoes (no juice) | 800 ml | 28 oz can | | | Freshly grated ginger | 45 ml | 3 Tbsp | | | Rice Vinegar | 65 ml | ¼ cup | | | Soya Sauce | 45 ml | 3 Tbsp | | | Honey | 30 ml | 2 Tbsp | | | Salt | 5 ml | 1 tsp | | | Cayenne Pepper | 1.25 ml | ¼ tsp | Instructions: - In a dutch oven or large wok, cook the noodles until tender, then drain and set aside.
- Heat the vegetable oil and sesame oil at medium heat, then add the onion, garlic and mushrooms and sauté until tender.
- Add the carrot and noodles and continue to sauté, stirring occasionally.
- Add the tomatoes, ginger, vinegar, soya sauce, honey, salt & pepper, and stir over low heat for 5 minutes.
- Spread over dehydrator trays (for dehydrator) or pammed cookie sheets (for oven drying), taking extra care to keep the mixture thin to speed up drying.
- Click here for more information on drying meals.
In Camp:
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