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Chinese: Szechwan Noodles With Green Onions

Make Chinese: Szechwan Noodles With Green Onions at home with Chinese Noodles, Dark Brown Sesame Oil, Soy Sauce, Rice Vinegar, and Granulated Sugar Or To. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 3 1/2 tbsp
• 3 1/2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tsp
• 1/4 cup

Method (preview)

1. 1

   Bring a generous amount of unsalted water to a boil.

2. 2

   Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm).

3. 3

   Use chopsticks or two wooden spoons to separate noodles as they cook.

4. 4

   Do not overcook.

5. 5

   Empty noodles into a large colander, then immediately flush with cold running water until cool.

6. 6

   Shake off excess water and drain for 15 to 30 minutes.

7. 7

   Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well.

8. 8

   Pour over noodles and use your hands to evenly distribute seasoned sauce.

9. 9

   Work carefully so noodles don[t break.

10. 10

    Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating.

11. 11

    Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired.

12. 12

    Serve refrigerated and cold, or at room temperature.

13. 13

    Nutr. Assoc.: 0