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Spicy Noodles Beijing

Contributed by: NAPSA

Learn to Cook Like a Pro

(NAPSA) - If you're looking to spice it up in the kitchen with new recipes and flavors, it's no secret, the CIA-as in The Culinary Institute of America-can help.

The CIA and CanolaInfo are offering free cooking lessons online, featuring the cuisines of North Africa, Asia, Latin America and more for cooks of all skill levels.

"Cooking is such a global experience today due to the availability of ingredients from many countries," says CIA chef-instructor Almir Da Fonseca. "Whether traditional or fusion, ethnic-inspired recipes can broaden the skills of any chef and the taste buds of guests."

Professional and home chefs alike can visit www.CIAProChef. com/canola to choose from 16 flavor-packed recipes and step-by-step cooking demos by CIA chef-instructors.

Each recipe uses canola oil because of its neutral taste, light texture and high heat tolerance. In addition, canola oil has the least saturated fat and most omega-3 fat of all common cooking oils, with zero trans fat and cholesterol. By displacing sources of saturated fat, canola oil gets healthful fats into food. Here is one delicious sample:

Ingredients:

• 1/2 lb. fresh egg noodles
• 1/2 lb. ground pork
• 1 cup yellow onion, diced
• 1 Tbsp. canola oil
• 1/2 head Napa cabbage, julienned
• 3 cups bean sprouts
• 1 Tbsp. ground bean sauce*
• 3 Tbsp. chili paste with garlic or any chili garlic sauce
• 1 tsp. sesame oil
• 2 Tbsp. Chiangking* or rice wine vinegar
• 1 tsp. sugar
• 1 Tbsp. dark soy sauce
• 1/4 cup water
• Corn starch slurry as needed
• 1/2 cup carrot, thinly julienned
• 1/2 cup cucumber, thinly julienned

Serving Size: Makes 6 Servings