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Paganini's Pantry

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Asian Mac

. Posted in Paganini's Pantry

3Tbsp. Vegetable oil

1/2 cup onions, diced

1/4 cup carrots, diced

1/4 cup celery, diced

1/4 cup red pepper, diced

1/4 cup snow pea pods

2 garlic cloves, minced

1/4 cup mushrooms, sliced

2Tbsp. fresh grated ginger

3 cup cold cooked macaroni pasta

3 egg, beaten

3Tbsp. soy sauce

1 tsp. pepper

1 Tbsp. sesame oil


Heat oil in a large skillet or wok.  Add carrots, celery, onions, red pepper, pea pods and garlic to wok.  Stir constantly.  Once onions have become transparent, add cold pasta and mushrooms.  Stir constantly.

In a separate bowl, whisk together eggs, soy sauce, sesame oil, fresh ginger and pepper.  Add soy sauce mixture to wok and incorporate.  Stir until completely incorporated and cooked.

Serve warm.

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