Recipe for Cold Sichuan Noodles


1 lb chinese egg noodles
2 tablespoon peanut oil
2 tablespoon finely chopped scallions
1 tablespoon finely chopped garlic
1 tablespoon yellow bean sauce
2 teaspoon chili bean sauce
2 teaspoon finely chopped ginger
1 tablespoon rice wine or dry sherry
2 tablespoon dark soy sauce
2 tablespoon sesame oil

1 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.

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.

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