Spicy Szechuan Noodles Recipe
Ingredients
| 1 pound Chinese egg noodles | ||
| 3 tablespoons dark sesame oil | ||
| Soy sauce | 3 Tablespoon | |
| 3 tablespoons rice-wine vinegar | ||
| Sugar | 4 Teaspoon | |
| Hot chili oil | 1 Teaspoon | |
| Grated ginger | 2 Teaspoon | |
| 1/4 cup sliced scallions, white and tender greens | ||
| Carrots | 1/2 Cup (16 tbs), grated | |
| 1/2 cup sliced enoki mushrooms (optional) | ||
| 2 stalks celery, trimmed and julienned | ||
| Ground black pepper | 1 To taste | |
| Salt | 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.
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.
Chef
