Cold Sichuan Noodleschinese, pasta, vegetarian 1 lb chinese egg noodles 2 tablespoon peanut oil 2 tablespoon finely chopped scallions 1 tablespoon finely chopped garlic 1 tablespoon yellow bean sauce 2 teaspoon chili bean sauce 2 teaspoon finely chopped ginger 1 tablespoon rice wine or dry sherry 2 tablespoon dark soy sauce 2 tablespoon sesame oil ----GARNISH---- 1 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. |
