Recipe - Chinese Szechwan Noodles With Green Onions

1 pound Chinese noodles (not canned)
3 One half tablespoon Dark brown sesame oil
3 One half tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Granulated sugar (or to;
taste)
1 teaspoon Hot chili oil (or to taste)
6 Green onions; cut or sliced up finely
on the bias divided
Black sesame seeds; optional
Fresh cilantro; oprional
One fourth cup BBQ pork; optional

Bring a generous amount of unsalted water to a boil. Add the noodles (all
at once) for approximately 2 minutes, or until al dente (toothy but firm).
Use chopsticks or two wooden spoons to separate noodles as they cook. Do
not overcook.
Empty noodles into a large colander, then immediately flush with cold
running water until cool. Shake off excess water and drain for 15 to 30
minutes.
Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour
over noodles and use your hands to evenly distribute seasoned sauce. Work
carefully so noodles don[t break. Gently spread sauce over each strand and
allow the noodles to fully absorb sauce before eating.
Add all onions except 2 tablespoons. Toss and mix to evenly distribute the
onions. Garnish with remaining onions, sesame seeds and cilantro, if
desired.
Noodles taste best if they are allowed to sit and the flavors meld for a
few hours before serving.
Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.
Posted to MCRecipe Digest V1 #267

Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)

From: Sweeney sweeney@asiaonline.net