Chinese Szechwan Noodles With Green Onions
Ingredients| 1 lb chinese noodles (not canned) |
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Bring a generous amount of unsalted water to a boil. Add the noodles
(all at once) for approximately 2 minutes, or until al dente (toothy
but firm). Use chopsticks or two wooden spoons to separate noodles as
they cook. Do not overcook.
Empty noodles into a large colander, then immediately flush with cold
running water until cool. Shake off excess water and drain for 15 to
30 minutes.
Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix
well. Pour over noodles and use your hands to evenly distribute
seasoned sauce. Work carefully so noodles don[t break. Gently spread
sauce over each strand and allow the noodles to fully absorb sauce
before eating.
Add all onions except 2 tablespoons. Toss and mix to evenly
distribute the onions. Garnish with remaining onions, sesame seeds
and cilantro, if desired.
Noodles taste best if they are allowed to sit and the flavors meld
for a few hours before serving.
Serve refrigerated and cold, or at room temperature.
219 calories based on ten servings.
Servings: 8
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