Cold Sichuan Noodles: The Best Cold Sichuan Noodles Recipe from Cook'n

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	Cold Sichuan Noodles

Serves: 2

   1 pound egg noodles chinese
   2 tablespoons peanut oil
   2 tablespoons scallion finely, chopped
   1 tablespoon garlic finely chopped
   1 tablespoon yellow bean sauce
   2 teaspoons chili bean sauce
   2 teaspoons ginger finely chopped
   1 tablespoon rice cooking wine or dry sherry
   2 tablespoons soy sauce dark
   2 tablespoons sesame oil

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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 fresh corinader leaves, chill, and serve within 3 hours.

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