Asian Noodles

This summer some of my friends left me and went on a Europe trip. Prior to them leaving, one of my friends had us all over for dinner and his mom had made a "cold Sechuan noodle dish". I loved it so much his mom graciously gave me the recipe. I now use her recipe as the base to my new "Asian noodles" which I have been making quite a lot.

2 tbsp peanut or vegetable oil
2 tbsp finely chopped green onions
1 tbsp finely chopped garlic
1 tbsp bean sauce (I used black bean sauce bought from t & t)
2 tsp Siracha
2 tsp grated ginger (or more)
1 tbsp rice wine vinegar
2 tbsp soy sauce
1-1/2 tbsp sesame oil

Pasta (I used spaghetti, original recipe used fettuccine).

Occasional additions: chicken, bell peppers, carrots, snow peas, bok choy or any other vegetable you'd like in a stir fry.

Recipe can serve about 4 people so portion enough pasta for 4 and the same with the vegetables.

Cook pasta according to package directions, set aside. If I'm adding chicken to this recipe (which I normally do), I cut it into bite size pieces and sprinkle with pepper and a little bit of salt. I fry until it starts to brown in a little peanut or vegetable oil and then take it out and put it to the side.

In the same pan that you cooked the chicken in, heat the oil over medium heat. Add green onions, garlic, bean sauce, Siracha and ginger. This is when I would add my additional chopped vegetables, whatever they may be. Stir fry for a few minutes until the vegetables begin to soften. Turn off heat. Add chicken back in at this point and mix around in the sauce. Add the pasta and mix around to coat. Add rice wine and soya sauce. Mix well. Drizzle sesame oil over top, mix and serve.

I eat this as a hot dish normally because I'm too hungry to wait, but it is also excellent as a cold noodle dish.