Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fresh thin chinese egg noodles |
| 4 quarts | Water |
| 2 teaspoons | Salt |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Szechwan sesame oil with hot chilies |
| 1 tablespoon | Sesame oil |
| 1 tablespoon | Rice vinegar or cider vinegar |
| 1 teaspoon | Sugar |
| 1 \N | Clove minced garlic |
| 1 tablespoon | Peanut oil |
| ⅓ cup | Toasted sesame seeds |
| 6 \N | Scallions; cut into ringlets |
1. Bring the salted water to a boil, add noodles, and cook for 3 minutes.
Drain and rinse under cold water.
2. Combine remaining ingredients and pour over cold noodles, toss until well blended. May serve immediately or chill for several hours.
Posted to recipelu-digest Volume 01 Number 495 by James and Susan Kirkland <kirkland@...> on Jan 11, 1998