Cold Tossed Sichuan Noodles

This originally came from Nina Simond's Classic Chinese Cuisine cookbook. It's a great recipe to bring to summer potlucks and the like. I like to put some cilantro on it for a garnish as well.

Erik

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Cold Tossed Sichuan Noodles

Ingredents:

1/2 pount thin, straight, egg noodles (angel hair or spaghettini works, too)
1 tablespoon sesame oil
2 large eggs, lightly beaten
3 cups fresh bean sprouts (if you don't have bean sprouts, cucumber, seeded, and thinly sliced is also very good)
1 1/2 cups 1-inch pices of scallion greens
2 cups shredded cooked chicken meat

Peanut Dressing

1/2 cup chunky peanut butter
3 tablespoons soy sauce
1 1/2 tablespoons sugar
3 tablespoons sesame oil
1 1/2 tablspoons Chinese black vinegar or 1 tablespoon worcestershire sauce
1 1/2 teaspoons chili oil (or chili paste to taste)
1/2 cup chicken broth
1 tablespoon minced garlic
1 tablespoon minced gingerroot

Method:

Heat 2 quarts water until boiling. Add noodles and cook until just tender. Lightly rinse under cold running water. Drain thoroughly and toss with the tablespoon of sesame oil. Arrage the noodles on a large round platter or in a serving bowl

To prepare the egg sheets, rub a nonstick frying pan or well seasoned work with an oil soaked paper towel. Heat the pan until quite warm. Add a quarter of the eggs and tilt the pan so that a thin pancake is formed. Cook until lightly golden; then flip it over. Cook for a few seconds and remove. Prepare 3 more egg sheets in the same manner. Cut the egg sheets into matchstick size shreds.

Lightly rinse the bean sprouts in cold water and drain thoroughly.

Arrange the bean sprouts, egg sheet shreds, and the scallion greens in a decorative pattern on the noddles. Place the chicken shreds on top. Whisk the peanut dressing ingredients together and pour over the noodles, toss lightly, and serve.

clarified some instructions.

This message was edited Mar 24, 2005 6:01 PM