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Cold Sichuan Noodles

Recipe name:
Cold Sichuan Noodles

Recipe category:
Pasta

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Recipe details:

1 lb Chinese egg noodles 2 tb Peanut oil 2 tb Finely chopped scallions 1 tb Finely chopped garlic 1 tb Yellow bean sauce 2 ts Chili bean sauce 2 ts Finely chopped ginger 1 tb Rice wine or dry sherry 2 tb Dark soy sauce 2 tb Sesame oil --GARNISH -- Fresh corinader leaves If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

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Cold Sichuan Noodles

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