Cold Sichuan Noodles Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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
Fresh corinader leaves,
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.
Source from luhu.jp
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.
Source from luhu.jp