Cold Sichuan Noodles

Servings: 2
Ingredients:

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.

Ken Hom ‘Asian Vegetarian Feast’

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