Ingredients
1 lb chinese egg noodles
2 tbsp peanut oil
2 tbsp finely chopped scallions
1 tbsp finely chopped garlic
1 tbsp yellow bean sauce
2 tsp chili bean sauce
2 tsp finely chopped ginger
1 tbsp rice wine or dry sherry
2 tbsp dark soy sauce
2 tbsp sesame oil
GARNISH
1 fresh corinader leaves
Directions
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 frying-pan
and add the oil. When hot, add the scallions, garlic, yellow bean
sauce, chili bean sauce, and ginger and stir-fry 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.
Servings: 2 servings
Cold Sichuan Noodles Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
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Later on, in The time of the romans around 25BC a roman called Apicius created a few documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into appetizers, entrees and afters, something we still use today. Aspicius also informs us how the Romans were skilled in the use of a wide range of herbs and spices, including a few you will know such as thyme, rue and parsley. Later on in the 1400s, people returning from the crusades brought us many foods and spices from the East, including spices like parsley, basil and rosemary. These new culinary innovations created a surge in manuscripts on cookery, most of which still exist in private collections. The arrival of television gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cold Sichuan Noodles recipe.
