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Saturday, June 11, 2005

Economy noodles recipe

This recipe is one of my favorite foods. It's the closest thing I have to an old family recipe (it's handwritten in the back of The Enchanted Broccoli Forest). We haven't been able to make it for years because one of the main ingredients, szechuan peppercorns, was banned in the United States because of some sort of crop blight. But we found out they're legal again (heat treated to kill the canker) and my mom bought the biggest bag she could find on-line. We made it as soon as it arrived and stood around the kitchen counter eating it out of the bowl. Needless to say, half an hour later there was none left.
Anyway, here's recipe.
Note: This recipe doubles (and triples, quadruples, etc) well for potlucks.

Economy Noodles

3/4 LB. Linguini, cooked
3 Scallions, chopped
2 teaspoons Hot Chili Sesame Oil
2 teaspoons Sesame Oil
2 Tablespoons seasoned Rice Wine Vinegar
4 Tablespoons Sugar
1.5 teaspoons Salt
.5 teaspoons Pepper
.5 teaspoons ground Szechuan Peppercorns
4 Tablespoons Safflower Oil

1. Combine Scallions, Hot Oil, Sesame Oil, Vinegar, Sugar, Salt, Pepper, & Wild Pepper.
2. Heat Safflower Oil on stove until it smokes.
3. Pour hot oil into scallion mixture (make sure to use a big enough container that it won't splatter on you). Immediately pour over prepared pasta.
4. Serve room temperature or cold.


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