Recipe: Cold Sichuan Noodles

Oh, this one looks good, Christie:


Cold Sichuan Noodles

Ingredients (2 servings)

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

Instructions

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"