Chinese: szechwan noodles with green onions

Yield: 8 Servings

Ingredients:

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

Instructions:

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.