A good reason to add poppy seeds to my pantry!
12-ounce package eggless noodles
10 cups water
1 tablespoon poppy seeds
1 1/2 cups vanilla soy milk (or add a few drops of vanilla to plain soy milk)
1/2 cup water
2 tablespoons cornstarch
1/4 teaspoon salt
Cook noodles in 10 cups boiling water for 8-10 minutes until done. Drain noodles.
Meanwhile, put remaining ingredients in a separate pot and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring continuously. Remove from heat, add cooked noodles, and serve warm.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994