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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. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 3 1/2 tbsp
• 3 1/2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tsp
• 6
• 1/4 cup

Method (preview)

1. 1

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

2. 2

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

3. 3

   Do not overcook.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Work careful ly so noodles don[t break.

9. 9

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

10. 10

    Add all onions except 2 tablespoons.

11. 11

    Toss and mix to evenly distribute the on ions.

12. 12

    Garnish with remaining onions, sesame seeds and cilantro, if desired.

13. 13

    Serve refrigerated and cold, or at room temperature.