Name: Cold Sichuan Noodles
Ingredients: 1 lb Chinese egg noodles; 2 tb Peanut oil; 2 tb Finely chopped scallions; 1 tb Finely chopped garlic; 1 tb Yellow bean sauce; 2 ts Chili bean sauce; 2 ts Finely chopped ginger; 1 tb Rice wine or dry sherry; 2 tb Dark soy sauce; 2 tb Sesame oil; Fresh corinader leaves

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains	Chinese	Pasta, Chinese, Vegetarian	2	Servings

INGREDIENTS

1	lb	Chinese egg noodles
2	tb	Peanut oil
2	tb	Finely chopped scallions
1	tb	Finely chopped garlic
1	tb	Yellow bean sauce
2	ts	Chili bean sauce
2	ts	Finely chopped ginger
1	tb	Rice wine or dry sherry
2	tb	Dark soy sauce
2	tb	Sesame oil
		Fresh corinader leaves

INSTRUCTIONS

GARNISH
If using the dried noodles, cook them according to package instructions or
else boil them for 4 to 5 minutes. Cool in cold water until required. If
using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold
water. Heat a wok or large frying-pan and add the oil. When hot, add the
scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and
stir-fry for 2 minutes.  Allow the mixture to cool thoroughly. Drain the
noodles and combine them with the cool seasonings, soy sauce, and sesame
oil. Garnish with the coriander and serve within 3 hours.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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