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Szechwan Noodles with Green Onions Recipe

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, optional
     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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