Serves : 4 servings
Preparation time : 20 minutes
Ingredients :
Preparation time : 20 minutes
Ingredients :
1) 400 g dried egg noodles
2) salt
3) 4 tbsp sesame oil
4) 4 spring onions
5) 3 garlic cloves
6) 3 cm fresh ginger
7) 2 tsp Sichuan peppercorns
8) 3 tbsp sesame paste
9) 2 tsp chilli bean sauce
10) 3 tbsp white rice vinegar or cider vinegar
11) 2 tbsp orange juice
12) 2 tbsp light soy sauce
13) 3 tsp dark soy sauce
14) 1/2 tsp freshly ground black pepper
15) 2 tsp sugar
16) 1 tbsp peanut oil
2) salt
3) 4 tbsp sesame oil
4) 4 spring onions
5) 3 garlic cloves
6) 3 cm fresh ginger
7) 2 tsp Sichuan peppercorns
8) 3 tbsp sesame paste
9) 2 tsp chilli bean sauce
10) 3 tbsp white rice vinegar or cider vinegar
11) 2 tbsp orange juice
12) 2 tbsp light soy sauce
13) 3 tsp dark soy sauce
14) 1/2 tsp freshly ground black pepper
15) 2 tsp sugar
16) 1 tbsp peanut oil
Preparation Method :
1) Cook the noodles in plenty of salted
boiling water until they are firm to the bite. Drain, rinse in cold
water, drain again, put in a bowl and mix with 2 tablespoons of sesame
oil.
2) Wash and pat dry the spring onions, then chop finely. Peel and also finely chop the garlic and ginger. Toast the peppercorns in a pan without fat for approx. 3 minutes until they begin to smell fragrant.
3) Using a mixer, mix all the ingredients except the noodles and spring onions into a creamy paste. Mix with the noodles and serve sprinkled with spring onions.
2) Wash and pat dry the spring onions, then chop finely. Peel and also finely chop the garlic and ginger. Toast the peppercorns in a pan without fat for approx. 3 minutes until they begin to smell fragrant.
3) Using a mixer, mix all the ingredients except the noodles and spring onions into a creamy paste. Mix with the noodles and serve sprinkled with spring onions.
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