Sichuan (Szechuan) Cold Noodle recipe
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Ingredients
- 3 cloves garlic, minced 1 pinch kosher salt 1 tablespoon dark soy sauce 2 teaspoons red chile oil 1 teaspoon Szechuan peppercorn oil 1 teaspoon rice vinegar ½ teaspoon sesame oil 1 cup soybean sprouts 1 cup Chinese noodles (La mian) 1 teaspoon vegetable oil
Nutrition Info
- 716 caloriescarbohydrate: 90.1 gcholesterol: : -fat: 33.4 gfiber: 14.4 gprotein: 36.8 gsaturatedFat: 4.4 gservingSize: -sodium: 1330.7 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Sichuan (Szechuan) Cold Noodle
Directions
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Combine garlic and kosher salt together in a small bowl or mortar. Grind the garlic mixture with a wide spoon or pestle until paste is formed.
Combine garlic paste, soy sauce, red chile oil, peppercorn oil, rice vinegar, and sesame oil in a small bowl, stir until sauce is well mixed.
Fill a bowl with cold water. Bring a pot of water to a boil, stir in bean sprouts. Cook and stir until softened slightly, about 2 minutes, drain. Submerge bean sprouts in the cold water until cool. Transfer to a serving bowl.
Bring water to a boil in a pot, stir in noodles. Cook and stir until noodles are softened, about 3 minutes, drain. Submerge noodles in the cold water until cool. Transfer noodles to a bowl, mix in vegetable oil. Place noodles on top of the bean sprouts. Pour sauce onto noodles, mix until thoroughly combined.