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Cold Sichuan Noodles

  • 2servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Chinese egg noodles

  2. 2 tb Peanut oil

  3. 2 tb Finely chopped scallions

  4. 1 tb Finely chopped garlic

  5. 1 tb Yellow bean sauce

  6. 2 ts Chili bean sauce

  7. 2 ts Finely chopped ginger

  8. 1 tb Rice wine or dry sherry

  9. 2 tb Dark soy sauce

  10. 2 tb Sesame oil

Instructions Jump to Ingredients ↑

  1. ——-GARNISH——-

  2. 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.

  3. 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.

  4. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

  5. Ken Hom ‘Asian Vegetarian Feast’ —–

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