---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE: SZECHWAN NOODLES WITH GREEN ONIONS
Categories: Side dish, Chinese, Ethnic
     Yield: 8 servings

     1 lb Chinese noodles (not canned)
 3 1/2 tb Dark brown sesame oil
 3 1/2 tb Soy sauce
     2 tb Rice vinegar
     2 tb Granulated sugar (or to
          - taste)
     1 ts Hot chili oil (or to taste)
     6    Green onions, sliced finely
          - on the bias, divided
          Black sesame seeds, optional
          Fresh cilantro, oprional
   1/4 c  BBQ pork, optional

 Bring a generous amount of unsalted water to a boil.
 Add the noodles (all at once) for approximately 2
 minutes, or until al dente (toothy but firm). Use
 chopsticks or two wooden spoons to separate noodles as
 they cook. Do not overcook.

 Empty noodles into a large colander, then immediately
 flush with cold running water until cool.  Shake off
 excess water and drain for 15 to 30 minutes.

 Combine sesame oil, soy sauce, vinegar, sugar and
 chili oil; mix well. Pour over noodles and use your
 hands to evenly distribute seasoned sauce. Work
 carefully so noodles don[t break.  Gently spread sauce
 over each strand and allow the noodles to fully absorb
 sauce before eating.

 Add all onions except 2 tablespoons.  Toss and mix to
 evenly distribute the onions.  Garnish with remaining
 onions, sesame seeds and cilantro, if desired.

 Noodles taste best if they are allowed to sit and the
 flavors meld for a few hours before serving.

 Serve refrigerated and cold, or at room temperature.

 219 calories based on ten servings.

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