Ingredients:
1 lb. dry vermicelli noodles
2 tablespoons sesame seeds
2 tablespoons vegetable oil
2 medium carrots, shredded
3 cloves garlic, finely chopped
2 teaspoons peeled, finely chopped fresh ginger
4 green onions (green parts only), cut diagonally into 1-inch pieces
2 tablespoons MAGGI Seasoning Sauce
2 teaspoons sesame oil
Directions:
BREAK noodles into 4- to 5-inch pieces. Prepare according to package directions; drain. Cover and keep warm.
COOK sesame seeds in large, nonstick skillet or wok over medium-high heat, stirring frequently, for 2 to 3 minutes or until toasted; remove from skillet.
HEAT vegetable oil in same skillet. Add carrots, garlic and ginger; cook for 2 to 3 minutes or until lightly browned. Stir in green onions, seasoning sauce, sesame oil, sesame seeds and noodles. Cook, stirring constantly, for 2 to 3 minutes or until heated through. Serve immediately.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
8 minutes
Cooling Time: 0 minutes
Servings: 6
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