Recipe 4 All: Chinese: Szechwan Noodles with Green Onions Recipe — Every recipe in the World on this site.

Recipe 4 All: Chinese: Szechwan Noodles with Green Onions Recipe

Chinese: Szechwan Noodles with Green Onions

Yield: 8 servings
1lb Chinese noodles (not canned)
tablespoon Dark brown sesame oil
tablespoon Soy sauce
2tablespoon Rice vinegar
2tablespoon Granulated sugar (or to
1teaspoon Hot chili oil (or to taste)
6  Green onions, sliced finely
  Black sesame seeds, optional
  Fresh cilantro, oprional
¼cups BBQ pork, optional

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.

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