Szechwan Noodles With Green Onions Recipe

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Szechwan Noodles With Green Onions Ingredients

1 lb chinese noodles (not canned)
3 1/2 tbsp dark brown sesame oil
3 1/2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp granulated sugar (or to taste)
1 tsp hot chili oil (or to taste)
6 green onions, sliced finely on the, bias, divided
1 black sesame seeds, optional
1 fresh cilantro, oprional
1/4 cup bbq pork, optional

A Recipe for
Szechwan Noodles With Green Onions

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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This Recipe for Szechwan Noodles With Green Onions is one of thousands in the Recipes-to-go Asian Cookbook.

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Szechwan Noodles With Green Onions Recipe
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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

Szechwan Noodles With Green Onions

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Szechwan Noodles With Green Onions Directions

Bring a generous amount of unsalted water to a boil. Add the noodles
(all at once) for approximately 2 minutes, or until al dente (toothy
but firm). Use chopsticks or two wooden spoons to separate noodles as
they cook. Do not overcook.

Empty noodles into a large colander, then immediately flush with cold
running water until cool. Shake off excess water and drain for 15 to
30 minutes.

Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix
well. Pour over noodles and use your hands to evenly distribute
seasoned sauce. Work carefully so noodles don[t break. Gently spread
sauce over each strand and allow the noodles to fully absorb sauce
before eating.

Add all onions except 2 tablespoons. Toss and mix to evenly
distribute the onions. Garnish with remaining onions, sesame seeds
and cilantro, if desired.

Noodles taste best if they are allowed to sit and the flavors meld
for a few hours before serving.

Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.

Serves: 8

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Szechwan Noodles With Green Onions Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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