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Cold Sichuan Noodles


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


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.


Servings: 2



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