Recipe - Cold Sichuan Noodles

1 pound Chinese egg noodles
2 tablespoon Peanut oil
2 tablespoon Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Yellow bean sauce
2 teaspoon Chili bean sauce
2 teaspoon Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoon Dark soy sauce
2 tablespoon Sesame oil

GARNISH
Fresh corinader leaves

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini