Cold Sichuan Noodles

Name: Cold Sichuan Noodles
Yield: Serves 2
Cuisine: China
Ingredients: 2 tablespoons oil, preferably groundnut; 450 g (1 lb) dried or fresh Chinese egg noodles; 450 g (1 lb) dried or fresh Chinese egg noodles; fresh coriander leaves; 2 tablespoons dark soy sauce; 2 tablespoons sesame oil; 1 tablespoon finely chopped garlic; 1 tablespoon yellow bean sauce; 2 tablespoons oil, preferably groundnut; 2 tablespoons finely chopped spring onions; 1 tablespoon rice wine or dry sherry; 1 tablespoon rice wine or dry sherry; 2 teaspoons chilli bean sauce; 2 teaspoons finely chopped fresh ginger

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

In this Chinese recipe for spicy noodles, traditionally served hot, I have simply directed that it be eaten cold. This makes a delectable cold salad for warm weather days. It makes an ideal lunch dish for two, but the portions may be increased easily for use in a family meal.

Ingredients

450 g (1 lb) dried or fresh Chinese egg noodles
2 tablespoons</

Asia
China
Main course
Lunch
Vegetarian

Method

If using dried noodles, cook them according to the packet instructions or boil for 4–5 minutes. Cool in cold water until required. 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. Allow the mixture t