Chinese: szechwan noodles with green onions
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Chinese: szechwan noodles with green onions
  Chinese    Noodles    Side dish    Greens  
Last updated 6/12/2012 1:00:22 AM. Recipe ID 23489. Report a problem with this recipe.
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      Title: Chinese: szechwan noodles with green onions
 Categories: Side dish, Chinese, Ethnic
      Yield: 8 Servings
 
      1 lb Chinese noodles (not canned)
  3 1/2 tb Dark brown sesame oil
  3 1/2 tb Soy sauce
      2 tb Rice vinegar
      2 tb Granulated sugar (or to
           - taste)
      1 ts Hot chili oil (or to taste)
      6    Green onions, sliced finely
           - on the bias, divided
           Black sesame seeds, optional
           Fresh cilantro, oprional
    1/4 c  BBQ pork, optional
 
  Bring a generous amount of unsalted water to a boil. Add the noodles
  (all at once) for approximately 2 minutes, or until al dente (toothy
  but firm). Use chopsticks or two wooden spoons to separate noodles as
  they cook. Do not overcook.
  
  Empty noodles into a large colander, then immediately flush with cold
  running water until cool.  Shake off excess water and drain for 15 to
  30 minutes.
  
  Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix
  well. Pour over noodles and use your hands to evenly distribute
  seasoned sauce. Work carefully so noodles don[t break.  Gently spread
  sauce over each strand and allow the noodles to fully absorb sauce
  before eating.
  
  Add all onions except 2 tablespoons.  Toss and mix to evenly
  distribute the onions.  Garnish with remaining onions, sesame seeds
  and cilantro, if desired.
  
  Noodles taste best if they are allowed to sit and the flavors meld
  for a few hours before serving.
  
  Serve refrigerated and cold, or at room temperature.
  
  219 calories based on ten servings.
 




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Recipe ID 23489 (Apr 03, 2005)

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