Spicy Szechuan Noodles
|Chinese egg noodles||1 Pound|
|Dark sesame oil||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Rice wine vinegar||3 Tablespoon|
|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|
|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.