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  Recipe Home » Pasta » Cold Sichuan Noodles
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  Cold Sichuan Noodles
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 808
Ingredients:
1 lb 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

MMMMMGARNISH

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.
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