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Ingredientes
- 1 pound chinese egg noodles
- 2 cups Bok choy
- 1 teaspoon sesame oil
- 6 tablespoons tahini paste or peanut butter
- 3/4 cup water
- 1 tablespoon rice vinegar
- 3 tablespoons soy sauce
- 1 1/2 teaspoons white sugar
- 2 garlic cloves
View Full Recipe at My Catholic Kitchen
