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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Nicholas Zhou
1 pound flour noodles
4 tablespoon sesame paste
5 teaspoon sesame oil
5 ounce soy sauce
3 tablespoon vegetable oil, or lard
5 teaspoon scallions, chopped
2 ounce Sichuan preserved cabbage, chopped, or fresh cilantro
5 tablespoon chile oil
1 teaspoon 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.