Szechwan Noodles with Green Onions -

3 1/2 tb Dark brown sesame oil

3 1/2 tb Soy sauce

2 tb Rice vinegar

2 tb Granulated sugar

1 ts Hot chili oil (or to taste)

6 Green onions, sliced finely

- on the bias, divided Black sesame seeds, optional Fresh cilantro, oprional 1/4 c BBQ pork, optional

2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don

2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.