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Spicy Szechuan Noodles's picture
  Chinese egg noodles 1 Pound
  Dark sesame oil 3 Tablespoon
  Soy sauce 3 Tablespoon
  Rice wine vinegar 3 Tablespoon
  Sugar 4 Teaspoon
  Hot chili oil 1 Teaspoon
  Grated fresh ginger 2 Teaspoon
  Sliced scallions 1⁄4 Cup (4 tbs) (White And Tender Greens)
  Grated carrots 1⁄2 Cup (8 tbs)
  Sliced enoki mushroom 1⁄2 Cup (8 tbs)
  Enoki mushrooms 1⁄2 Cup (8 tbs), sliced
  Celery stalks 2 , trimmed and julienned
  Salt To Taste
  Freshly ground black pepper To Taste

In stockpot, cook noodles according to package directions and drain.
Place noodles in large serving bowl and toss with sesame oil.
In small bowl combine soy sauce, vinegar, sugar, chili oil, and ginger.
Pour over noodles, mix, and allow to cool to room temperature.
Add vegetables, salt, and pepper and serve.

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