Spicy Szechuan Noodles
Ingredients
| 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 |
Directions
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.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 2344Calories from Fat 597
% Daily Value*
Total Fat 65 g100%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 3053 mg127.21%
Total Carbohydrates 367 g122.3%
Dietary Fiber 25 g100%
Sugars 25 g
Protein 65 g130%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
