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I adore this recipe! I have the Cooking Light cookbook that this was in, and I try and make it when ever I have the chance! The flavor is so complex and wonderful. I usually can't find rice wine, so I use half white wine and half cooking sherry. We also have liked it with the addition of crushed red pepper flakes and extra garlic. I love this recipe I know I'll be making it for years to come!

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AmbientSunset August 21, 2013
Cinnamon-Beef Noodles