Cold Sichuan Noodles

Ingredients

1 lb chinese egg noodles 2 tbsp peanut oil 2 tbsp finely chopped scallions 1 tbsp finely chopped garlic 1 tbsp yellow bean sauce 2 tsp chili bean sauce 2 tsp finely chopped ginger 1 tbsp rice wine or dry sherry 2 tbsp dark soy sauce 2 tbsp sesame oil GARNISH 1 fresh corinader leaves	Advertisements

Preparation
 
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.

 

 
Servings: 2

 

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