| 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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