1 tablespoon soy sauce
1 tablespoon sesame seed oil
1 tablespoon Hunan chili paste -- or any brand of Chinese chili paste, optional*
1 teaspoon wine vinegar
4 tablespoons diced fresh scallions -- or 2 scallions with green tops, diced
1 teaspoon minced fresh garlic -- or 2 large cloves garlic, finely minced
Marinade:
1 tablespoon sesame seed oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
Ingredients:
large kettle boiling water
1/2 pound very thin noodles -- fresh or dried
1/2 pound fresh bean sprouts -- or 1 can (14-ounces) bean sprouts
Preparation Method :
1. Before you start, mix seasoning ingredients together in large bowl. Mix marinade ingredients together in medium bowl.
2. Cook noodles according to package directions until just tender (al dente).
3. Rinse in cold water and drain well.
4. Add noodles to seasoning in bowl and toss to coat well. Set aside.
5. While noodles are cooking, add 3 cups boiling water to 2-quart saucepot.
6. Add bean sprouts and parboil for no more than 15 seconds. Drain under cold water.
7. Add bean sprouts to marinade ingredients in bowl and toss to coat well.
8. For canned bean sprouts, drain well, then add to marinade in bowl. Toss to coat well.
9. Add marinated bean sprouts to seasoned noodles. Mix together well.
Spoon to serving platter.
Makes 4 to 6 servings
Variation: The noodles may also be served plain without bean sprouts or substitute 1 to 2 T. oyster sauce for Hunan chili paste. Another variation is to substitute a raw cucumber, sliced into thin slivers, for the bean sprouts. Top it with sliced [favorites].
* The amount of chili paste you use depends on how hot you like it: fiery hot (2 to 3 T), medium hot (1 to 1 1/2 T), or mild (1/2 T). Different brands vary in intensity of hotness. Experiment for best results.
Recipe By : "The 15 Minute Chinese Gourmet" by Elizabeth Chiu King
Cuisine : "Chinese" S(Formatted by Chupa Babi)
* Exported from MasterCook *
