Cooking Instructions
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Step 1
Cook
Chinese Noodles (340 g)
1 minute less than the package direction. Scoop the noodles into a bowl, and drizzle with
Canola Oil (30 mL)
. Use tongs or chopsticks to pick up noodles and loosen them apart as they cool down.
Step 2
In the same pot with noodles and water over medium heat, blanch
Bean Sprouts (1 can)
for 1 minute, and transfer to a bowl to cool down.
Step 3
In a small mixing bowl, add
Jarred Minced Garlic in Water (45 g)
,
Sichuan Peppercorn Oil (15 mL)
,
Black Vinegar (30 mL)
,
Light Soy Sauce (30 mL)
,
Sesame Oil (8 mL)
, and
Granulated Sugar (6 g)
. Mix until well combined and adjust the taste to your preference.
Step 4
On a serving plate, toss the noodles in the sauce. Top with bean sprouts,
Cucumber (1)
,
Carrot (1/2)
,
Scallions (1 stalk)
, and
Toasted White Sesame Seeds (8 g)
. Serve!
