Peddler's Hot and Spicy Noodles (Dandan Noodles)

1 lb (500 g) flour noodles
4 Tbsp. sesame paste
5 tsp sesame oil
5 oz (150 ml) soy sauce
3 Tbsp. vegetable oil or lard
5 tsp scallions, chopped
2 oz (50 g) Sichuan preserved cabbage, chopped, or fresh coriander
(or cilantro)
5 Tbsp. chili (chilli) oil
1 tsp MSG

Mix the sesame paste with the sesame oil and set aside. Mix
together the soy sauce, vegetable oil or lard, scallions, preserved
cabbage
or coriander, MSG, and chili oil, and divide among 5 serving bowls.
Bring a pot of water to a boil and add the noodles. Bring
back to a boil and let cook for 30 seconds. Add enough cool water to stop
the boiling, then back to the boil. Add more cool water and bring to a
boil
a third time. This time, boil until the noodles are just cooked. Drain
well
in a colander and divide among the 5 bowls. Blend the noodles with
seasonings, and serve.

>From my cookbook "Real & Healthy Chinese Food Recipes"
http://www.chinesefooddiy.com

Nicholas

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