(cold) Sichuan Noodles

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, I have been trying to find the perfect recipe for this for years.
Actually, it doesn't have to be perfect--just something close enough so I
can then fiddle with it myself. After all, perfection is in the eye of the
beholder--or the in the tastebuds in this case.

Here's what the dish obviously contains:

noodles (well, duh)
garlic
soy sauce
vinegar
sesame seeds
a little bit of chopped peanuts ( and NO peanut butter)
sesame oil
scallion
Sichuan peppercorns
possibly a tiny tad of sugar
beansprouts

Maybe I have not pinpointed some critical ingredient????

I think that's it. I usually get the nonspicy version at my favorite
Sichuan restaurant, just because the spicy version has the same sauce as
fu qi fei pian (man-woman slices), and I then decided I really like that
version.

Per usual, I have googled and found recipes (none of which seem quite
right), so I am really looking for TNT recipes. Also, I have lots of
cookbooks, so don't type something up just for me. :-)
--
Jean B.

The best versions I have made all contain sesame paste, simply ground sesame
seeds.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Okay, I have been trying to find the perfect recipe for this for years.
Actually, it doesn't have to be perfect--just something close enough so I
can then fiddle with it myself. After all, perfection is in the eye of the
beholder--or the in the tastebuds in this case.

Here's what the dish obviously contains:

noodles (well, duh)
garlic
soy sauce
vinegar
sesame seeds
a little bit of chopped peanuts ( and NO peanut butter)
sesame oil
scallion
Sichuan peppercorns
possibly a tiny tad of sugar
beansprouts

Maybe I have not pinpointed some critical ingredient????

I think that's it. I usually get the nonspicy version at my favorite
Sichuan restaurant, just because the spicy version has the same sauce as
fu qi fei pian (man-woman slices), and I then decided I really like that
version.

Per usual, I have googled and found recipes (none of which seem quite
right), so I am really looking for TNT recipes. Also, I have lots of
cookbooks, so don't type something up just for me. :-)
--
Jean B.

The best versions I have made all contain sesame paste, simply ground sesame
seeds.

Yes, I think you are right. I actually had that idea
yesterday as I pondered this yet again, but I was in the car
and forgot it. There is something that is the texture of
ground sesame seeds, along with the whole seeds, so they are
probably the whole ones are probably the remnants of the
grinding. I am going to get this right if it is the last
thing I do!!! Oh yes. Cilantro (at least as a garnish)

--
Jean B.

"Jean B." wrote ...

Quoted message said:

Okay, I have been trying to find the perfect recipe for this for years.
Actually, it doesn't have to be perfect--just something close enough so I
can then fiddle with it myself. After all, perfection is in the eye of the
beholder--or the in the tastebuds in this case.

(snipping done)

I haven't made this recipe, but it might give you some help with your own
version.

Pam

Oops! I hit send instead of paste. --- Pam

"pjjehg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jean B." wrote ...

Quoted message said:

Okay, I have been trying to find the perfect recipe for this for years.
Actually, it doesn't have to be perfect--just something close enough so I
can then fiddle with it myself. After all, perfection is in the eye of
the beholder--or the in the tastebuds in this case.

(snipping done)

I haven't made this recipe, but it might give you some help with your own
version.

Pam

SZECHWAN NOODLES (for 6-8?) (DaveG RFR 8/4/1998)

1/4 c ground Szechwan peppercorns (I think he means grind after measuring
1/4 c whole peppercorns)

12-14 garlic cloves (minced)

1/4 cup fresh ginger root

1/2 tsp salt

1/2 cup rice vinegar

1 lb.cooked narrow noodles

1-2 Tbsp unflavored olive oil

3/4 tsp hot pepper flakes

2 1/2 Tbsp sesame tahini (a Mid-Eastern Ingredient)

1/2 cup soy sauce

2 tsp sugar

1 bunch scallions, chopped

Put all ingredients except noodles in food processor; process well. Put
sauce and noodles in bowl. Mix well by folding, not stirring. Refrigerate
after covering.

pjjehg said:

Oops! I hit send instead of paste. --- Pam

"pjjehg" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jean B." wrote ...

Quoted message said:

Okay, I have been trying to find the perfect recipe for this for years.
Actually, it doesn't have to be perfect--just something close enough so I
can then fiddle with it myself. After all, perfection is in the eye of
the beholder--or the in the tastebuds in this case.

(snipping done)

I haven't made this recipe, but it might give you some help with your own
version.

Pam

SZECHWAN NOODLES (for 6-8?) (DaveG RFR 8/4/1998)

1/4 c ground Szechwan peppercorns (I think he means grind after measuring
1/4 c whole peppercorns)

12-14 garlic cloves (minced)

1/4 cup fresh ginger root

1/2 tsp salt

1/2 cup rice vinegar

1 lb.cooked narrow noodles

1-2 Tbsp unflavored olive oil

3/4 tsp hot pepper flakes

2 1/2 Tbsp sesame tahini (a Mid-Eastern Ingredient)

1/2 cup soy sauce

2 tsp sugar

1 bunch scallions, chopped

Put all ingredients except noodles in food processor; process well. Put
sauce and noodles in bowl. Mix well by folding, not stirring. Refrigerate
after covering.

Thanks. Yes, it may give some clues--but that's A LOT of
pepper!!!!! And ginger! A bit hard to imagine.

--
Jean B.

"Jean B." wrote

Quoted message said:

Quoted message said:

"pjjehg" wrote

Quoted message said:

"Jean B." wrote ...

>Okay, I have been trying to find the perfect recipe for this for years.
>Actually, it doesn't have to be perfect--just something close enough so
>I can then fiddle with it myself. After all, perfection is in the eye of
>the beholder--or the in the tastebuds in this case.
>

(snipping done)

I haven't made this recipe, but it might give you some help with your own
version.

Pam

Thanks. Yes, it may give some clues--but that's A LOT of pepper!!!!! And
ginger! A bit hard to imagine.

--
Jean B.

A ton of garlic too. Oh, well.

Pam