Cold Sichuan Noodles

Name: Cold Sichuan Noodles
Yield: Serves 2
Cuisine: Chinese
Ingredients: 2 tbsp sesame oil; fresh coriander leaves, to garnish; 1 tbsp Chinese rice wine or dry sherry; 2 tbsp dark soy sauce; 2 tsp finely chopped fresh root ginger; 1 tbsp Chinese rice wine or dry sherry; 1 tbsp yellow bean sauce; 2 tsp chilli bean sauce; 2 tbsp finely chopped spring onions; 1 tbsp finely chopped garlic; 450 g/1 lb dried or fresh Chinese egg noodles; 2 tbsp groundnut (peanut) oil; 450 g/1 lb dried or fresh Chinese egg noodles

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

450 g/1 lb dried or fresh Chinese egg noodles
2 tbsp

Asia
China
Pasta
Vegetarian

Method

If using dried noodles, cook according to packet instructions or boil for 4-5 minutes. Cool in cold water until needed. If using fresh noodles, boil for 3-5 minutes, then immerse in cold water.
Heat a wok or large frying pan and add the oil. When hot, add the spring onions, garlic, yellow bean sauce, chilli bean sauce and ginger and stir fry for 2 minutes. Remo