Cold Sichuan Noodles

---------- Recipe via Meal-Master (tm) v8.02

Title: COLD SICHUAN NOODLES
Categories: Pasta, Chinese, Vegetarian
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.

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