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.
Serving size: Complete recipe
Calories 2344 Calories from Fat 597
% Daily Value*
Total Fat 65 g99.8%
Saturated Fat 15.4 g76.9%
Trans Fat 0 g
Cholesterol 423.3 mg141.1%
Sodium 3053.8 mg127.2%
Total Carbohydrates 367 g122.3%
Dietary Fiber 25.3 g101.1%
Sugars 25.8 g
Protein 65 g129.5%
Vitamin A 77.4% Vitamin C 41.6%
Calcium 23.7% Iron 143.1%
*Based on a 2000 Calorie diet