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How To make John's Sesame Noodles (Caprial)
1/2 pound dry asian egg noodles
2 tablespoons soy sauce
2 cloves garlic -- chopped
1 teaspoon hot pepper flakes
1 teaspoon sesame oil
1/4 cup vegetable oil
In large stockpot over high heat, bring two quarts of water to a boil. Add noodles and cook 4 to 5 minutes, until al dente. Drain noodles into a serving bowl and set aside.
In small bowl, whisk together soy sauce, garlic, hot papper flakes, sesame oil and vegetable oil until well blended and pour over noodles. Serve warm or at room temperature.
[per serving: Calories, 292; protein, 4 grams; carbohydrates, 23 grams; fat, 21 grams; cholesterol, none; sodium, 511 milligrams]
*Recipe from Caprial's Cafe Favorites (Ten Speed Press) by Caprial Pence
"Pat Hanneman" <kitpath@earthlink.net> on Aug 24, 1998; MC_Buster.
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James Beard award-winner Caprial Pence will teach us the dos and don'ts of soufflé making. We will discover how easy it is to make this spectacular dessert that will make mouths water this season.
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About Caprial Pence: Caprial graduated from the Culinary Institute of America and in 1986 began working at Fullers Restaurant at the Seattle Sheraton Hotel. Under Caprial's direction, Fullers was a leader in Seattle's nouvelle cuisine, and in 1990 the young chef was honored with the James Beard Award for Best Chef in the Northwest. In order to be closer to her family, Caprial and her husband John, also a chef, moved to Portland in 1992 and opened their own small neighborhood restaurant, now called Caprial's Bistro, acclaimed for its eclectic Northwest cuisine.
Caprial and John Pence, award-winning restaurateurs, purchased Madison Kitchen in September of 2019 from Founder Jim Goodall. They bring their decades of restaurant experience to the Kitchen.
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