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Tasty and filling Chinese recipe for cooking szechwan noodles with pork and onions.

Ingredients:

1 lb Chinese noodles (not canned)

1 tsp Hot Chili oil (or to taste)

3 1/2 tb Dark brown sesame oil

6 Green onions, sliced finely

3 1/2 tbsp Soy Sauce

2 tbsp Rice vinegar

Black sesame seeds, optional

2 tbsp Granulated Sugar (or to taste)

Fresh cilantro, optional

1/4 c BBQ Pork, optional.

Cooking Instructions:

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 but firm).

Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.

Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes.

Combine sesame oil, soy Sauce, vinegar, Sugar and Chili oil; mix well.

Pour over noodles and use your hands to evenly distribute seasoned Sauce.

Work carefully so noodles don't break. Gently Spread Sauce over each strand and allow the noodles to fully absorb Sauce.

Add all onions except 2 tbsps. Toss and mix to evenly distribute the onions.

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

Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.

Serve refrigerated and cold, or at room temperature.

This page is from our Chinese Pork Recipes category.

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