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Recipe Name: Chinese Szechwan Noodles With Green Onions Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Pasta Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

1 Pound(s) Chinese noodles, not canned
3 1/2 Tablespoon(s) Dark brown sesame oil
3 1/2 Tablespoon(s) Soy sauce
2 Tablespoon(s) Rice vinegar
2 Tablespoon(s) Granulated sugar, or to
1 Teaspoon(s) Hot chili oil, or to taste
6 Green onions, sliced finely
on the bias divided
Black sesame seeds, optional
Fresh cilantro, oprional
1/4 Cup(s) 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 butfirm). Use chopsticks or two wooden spoons to separate
noodles as theycook. Do not overcook. Empty noodles into a large
colander, thenimmediately flush with cold running water until cool.
Shake off excesswater and drain for 15 to 30 minutes. Combine sesame
oil, soy sauce,vinegar, sugar and chili oil; mix well. Pour over
noodles and use yourhands to evenly distribute seasoned sauce. Work
carefully so noodlesdon[t break. Gently spread sauce over each strand
and allow the noodlesto fully absorb sauce before eating. Add all
onions except 2tablespoons. Toss and mix to evenly distribute the
onions. Garnishwith remaining onions, sesame seeds and cilantro, if
desired. Noodlestaste best if they are allowed to sit and the flavors
meld for a fewhours before serving. Serve refrigerated and cold, or at
roomtemperature.219 calories based on ten servings. Posted to MC-Recipe
Digest V1 #267Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)From: Sweeney

Nutrition (calculated from recipe ingredients)
Calories: 23
Calories From Fat: 1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 263mg
Potassium: 50.2mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 3.5g
Protein: <1g

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