Chinese cold sesame noodles

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

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