Emerald Garden Chinese Cook House

 March 2007

 Spicy Szchuan Noodles in Soup

 Serving : 4

 Ingredients : 160g thin wheat noodle

                         80g dried shrimps  ------ you can buy from oriental store

                         120g Szchuan spicy preserved cabbage --------you can buy from oriental store

                         2 tsp minced garlic, 4 tbsp chopped spring onions

                         4 cups chicken stock.

 Seasonings for dried shrimp and spicy preserved cabbage : 2 tsp sugar

                                                                                                               1 tsp sesame oil

                                                                                                               1 tsp chicken essence powder

 Seasonings for Szchuan noodles : 4 tbsp sesame oil, 1 tbsp minced garlic, 2 tsp chicken essence powder

                                                                2 tsp sugar, 4 tbsp dark vinegar, ½ tsp spicy red pepper powder

                                                                1 tbsp vegetable oil, 2 tbsp sesame oil, some chili oil

 Wash and soak the dried shrimps and spicy preserved cabbage separately.

 Drain, then place them into a blender to make a minced mixture.

 Heat up 4 tbsp of oil, sauté the minced garlic, dried shrimp and preserved

 Cabbage. Add in seasonings, sauté and set aside.

 Cook the noodles in a pot of boiling water until it is well done. Take out and

 Put it in a bowl. Pour in some boiling stock.

 Add the seasonings to noodles. Place 2 tbsp of minced shrimp and preserved

 Cabbage on the top, sprinkle some chopped spring onion and serve.

 Chef Bobby.

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