Cold Sichuan Noodles

1 lb Chinese egg noodles

2 tb Peanut oil

2 tb Finely chopped scallions

1 tb Finely chopped garlic

1 tb Yellow bean sauce

2 ts Chili bean sauce

2 ts Finely chopped ginger

1 tb Rice wine or dry sherry

2 tb Dark soy sauce

2 tb Sesame oil

--GARNISH

-- Fresh corinader leaves If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.

Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.