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
We are able to track the history of meal recipes far back into distant history, at least as far as the ancient Egyptians, and potentially, even further back. However, sadly, these old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius describes how the ancient cooks made use of a good variety of herbs and spices, including many that are still in use today such as thyme, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab cooking, including rosemary and coriander. These new foods and tastes caused an outbreak in recipe manuscripts, some of which are now in private collections. For the next few years, the wealthy families of Wesstern Europe tried to serve the most extravagent banquests, and as a consequence, the best cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. The introduction of the TV brought us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Cold Sichuan Noodles recipe.
