Cold Sichuan Noodles
Yield
2 servingsPrep
25 minCook
10 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
egg noodles
chinese |
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 1 | tablespoon |
yellow bean sauce
|
* |
| 2 | teaspoons |
chili bean sauce
|
* |
| 2 | teaspoons |
ginger
finely chopped |
|
| 1 | tablespoon |
rice wine
|
|
| 2 | tablespoons |
soy sauce, dark
|
|
| 2 | tablespoons |
sesame oil
|
|
| 1 | x |
cilantro
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
egg noodles
chinese |
|
| 3E+1 | ml |
peanut oil
|
|
| 3E+1 | ml |
scallions, spring or green onions
finely chopped |
|
| 15 | ml |
garlic
finely chopped |
|
| 15 | ml |
yellow bean sauce
|
* |
| 1E+1 | ml |
chili bean sauce
|
* |
| 1E+1 | ml |
ginger
finely chopped |
|
| 15 | ml |
rice wine
|
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 3E+1 | ml |
sesame oil
|
|
| 1 | x |
cilantro
fresh, for garnish |
*
|
Directions
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.
