Cold Sichuan Noodles

Ingredients

110 gr chinese egg noodles
30 ml peanut oil
18 gr scallions
8 gr garlic
16 ml bean sauce
10 ml chili bean sauce
10 gr ginger
16 ml rice wine
30 ml dark soy sauce
30 ml sesame oil

Instructions

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.