Fry Salami Noodles

• 1 small pack fine chinese noodles
• 2 cup Erin farm all beef salami chopped small/medium
• 1 small christophene
• 1 small chopped onion
• 2 medium pimentoes
• 1 few dashes of dried parsley
• 1 few dashes dried basil
• 1 sprinkle of salt to taste
• 4 clove garlic
• 1/2 cup Canola oil for frying
• 1 cup Kirkland signature Vegetable blend

1. Boil noodles for 5 minutes with teaspoon of canola oil till al dente.
2. While noodles are boiling, chop salami small/medium size.
3. De-core christophene and chop small to medium sizes.
4. Do same for garlic, pimentoes and onion.
5. Drain noodles and run under cool/cold water to stop cooking process and set aside.
6. In a medium/large pot and or skillet add canola oil at medium heat.
7. Add salami and fry for two (2) minutes.
8. Next add christophene, onion, pimentoes and garlic; together with vegetable blend and fry for 5 minutes.
9. Add noddles and mix it with salami combination.
10. Fry for 3 minutes then sprinkle salt, parsley and basil.
11. Mix well, turn off heat and enjoy

pack, christophene, onion, pimentoes, parsley, basil, salt, clove garlic, canola oil

Taken from cookpad.com/us/recipes/352671-fry-salami-noodles (may not work)