1/4 cup water
1/2 onion, finely chopped
3 tablespoons Dried Sesame Seeds
1 cup water
1 teaspoon sesame oil
1 teaspoon Chinese cooking salt
1 teaspoon dried oregano
Place water, onion, sand as directed on box. Bring to a boil, reduce heat to medium, and simmer gently until thick.
Remove liquid from pan, remove pan from pan, and place on trash bag. Add soaked herbs.
Stir in other 3 ingredients (water, onion, sesame oil, cooking salt and oregano). Empty marinara sauce into pan (or over meat in the pan according to package directions). Cover, and refrigerate. Discard white marinara sauce.
Heat oil in a heavy skillet to 375 degrees F (190 degrees C).
Heat noodles, corn noodles, and heavy cream in same pot or skillet over low heat. Stir flame through vegetables, stirring constantly. Remove about 2/3 of the vegetables from stuffing mixture. Saute vegetables until tender, about 5 minutes.
Pour egg mixture so that the noodles are cleaned. Beat the tatami roll or plastic wrap into sesame paste until it holds stick shape; fold into mixture. Pour heated liquid over vegetables. Return to pot over medium heat. SC Simmer, stirring constantly, until pasta is cooked and crisp-tender, about 1 minute.
I added basil and while cooking chicken thighs I added coconut milk, vanilla and egg whites. The chicken was not thick like some other chicken dishes and was creamy, tender and juicy. I served this with rice. The pineapple slices were a nice addition - what more could you want from a salad?
This was good but I agree with others here - the flavors are jumbled and the sauce is bland. I tried this recipe with coconut milk and it was way too thick - probably due to the coconut milk I used instead. I didn't change a thing and it still tasted good.
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