Chinese cold sesame noodles
1 Servings
Ingredients
| Quantity | 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 | Clove minced garlic | |
| 1 | tablespoon | Peanut oil |
| ⅓ | cup | Toasted sesame seeds |
| 6 | Scallions; cut into ringlets | |
Directions
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