Try this Cold Sichuan Noodles recipe, or contribute your own.
Suggest a better descriptionIf using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1463 | ||
Calories from Fat: 871 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.8g | 129 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 29g | ||
Polyunsanturated Fat 49.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1499.7mg | 52 % | |
Potassium 304.8mg | 8 % | |
Total Carbohydrate 133g | 39 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 124.1g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1463
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