Title: Cold Sichuan Noodles
Categories: Pasta Vegetarian Chinese
Yield: 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

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"

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