SiChuan Noodle

SiChuan Noodle
By May Huang



Ingredients:
A:
1. 4 oz noodle (any type of noodle)

B:
2. 1-2 T sesame oil

C:
3. ½ T canola oil
4. 1 stalk of green onion, chopped
5. ½ t ginger, chopped
6. 2 cloves of garlic, finely chopped

D:
7. 1 T soy sauce
8. 1 t Chinese rice vinegar
9. 1 t hot sauce (or hop pepper) (optional)
10. ¼ t black pepper
11. 2-3 T cilantro, chopped
12. ¼ C Broccoli stem, shredded, optional
13. ¼ C Red pepper, shredded, optional


Directions:

1. Add water to a 10 inch pan (about half way full), heat water; place the noodle to the pan when the water is boiling, turn the heat to low when the noodle is at boiling again and continue to cook until the noodle is soft. Then take the noodle out to a colander, and drain water out. Transfer the noodle to a flat pan. Separate the noodle as thin as possible. Add sesame oil to the noodle; mix the sesame oil with the noodle.

2. Heat canola oil to medium temperature, add green onion, garlic and garlic, cook for few seconds, and turn off the heat. Transfer the oil mixture into the noodle, and add all ingredients in D into the noodle. Mix the noodle well. Transfer the noodle into a serving container.