Saturday, May 2, 2009

Crunchy Lo Mein/Chow Mein Noodles!

I had this moment of insanity or brilliance, I'm not sure which. But the result was a gluten free version of those little crunchy noodles that are normally with Chinese dishes.
I cooked rice spaghetti noodles(I broke them up into short pieces), don't let them get over cooked, and then sprinkled them out on a cookie sheet, lightly covered them in peanut oil, Sprinkle a little salt on them, and bake them at 350 for about 10 mins(watch them), once they were brown I pulled them out and yummy!
For the noodles I used Tinkyada, I love them and they are the best brand I've found.
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1 comment:

  1. Sarah Dee PhotographyMay 2, 2009 at 5:16 PM

    Cool idea! They look good and probably so much better for you then the normal gluten kind :)

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