Pasta: Cold Szechuan Noodles

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* Exported from MasterCook Buster *

 

Cold Szechuan Noodles

 

Recipe By : Ken Hom

Serving Size : 4 Preparation Time :

Categories : Pasta Chinese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound chinese egg noodles

2 tablespoons peanut oil

2 tablespoons scallions -- finely chopped

1 tablespoon garlic -- minced

1 tablespoon yellow bean sauce

2 teaspoons chili bean sauce

2 teaspoons ginger -- minced

1 tablespoon rice wine or dry sherry

2 tablespoons dark soy sauce

2 tablespoons sesame oil

***GARNISH***

fresh coriander 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.

 

Ken Hom " Asian Vegetarian Feast "

 

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