Chengdu Leng Mian (Cold Chengdu Noodles)
chinese, pasta
1 lb fresh wheatflour noodles,
1 boiled, drained and chilled
3/4 cup bean sprouts, blanched a few
1 seconds and chilled
1 spring onion, finely sliced
1 sauce
2 tablespoon very finely chopped ginger
1 root
1 tablespoon very finely chopped garlic
1 tablespoon sesame paste [the chinese
1 kind is stronger flavor}
1 than the mideast kind
1 {tahini}
1 teaspoon peanut oil or cooking oil
3 tablespoon black soy sauce
2 teaspoon sugar
2 teaspoon black rice vinegar
1 teaspoon sesame oil
1 teaspoon chili oil
Combine all sauce ingredients in a bowl, mixing well. Add the noodles and sir to coat the noodles with the sauce, then add beansprouts and mix carefully with chopsticks or a fork, taking care not to break the sprouts. divid among 4 bowls and sprinkle with a little spring onion.
Serves four
Typed but not tested from: The Food of China Periplus editions
(as reported in the Bethesda Travel Book and Language Center newsletter) From: David Chessler Date: 27 Nov 97
Yield: 4 servings