Cold Sichuan Noodles

Ingredients

• 1 lbs Chinese egg noodles
• 2 tbsp peanut oil
• 2 tbsp finely chopped scallions
• 1 tbsp finely chopped garlic
• 1 tbsp yellow bean sauce
• 2 tsp chili bean sauce
• 2 tsp finely chopped ginger
• 1 tbsp rice wine or dry sherry
• 2 tbsp dark soy sauce
• 2 tbsp sesame oil
• fresh coriander leaves (garnish)

Directions

1. If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes.
2. Cool in cold water until required.
3. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
4. Heat a wok or large frying-pan and add the oil.
5. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes.
6. Allow the mixture to cool thoroughly.
7. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil.
8. Garnish with the coriander and serve within 3 hours.