Name: Sichuan-Style Liang Mian
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 300g/11oz dried egg noodles; 1 tbsp toasted sesame oil; For the hot sauce; 1 tbsp rapeseed oil; 2 cloves garlic, finely chopped; 2.5cm/1in piece of fresh ginger, peeled and grated; 1 red chilli, deseeded and finely chopped; 1 tbsp chilli bean paste; 1 tbsp Shaohsing rice wine or dry sherry; 2 tbsp black sesame paste or tahini; 50ml/2fl oz hot vegetable stock; 2-3 tbsp tamari or low-sodium light soy sauce; 1 tbsp chinkiang black rice vinegar or balsamic vinegar; 2 pinches of soft brown sugar; 2 tbsp toasted sesame oil; 2 tbsp chilli oil; For the garnish; 150g/5oz beansprouts; A pinch of ground toasted Sichuan pepper; 3 spring onions, sliced into julienne strips; 3 tbsp toasted white sesame seeds; 1 large handful of coriander

VMG Recipes