Cold spicy noodles from Complete Chinese Cookbook (page 313) by Ken Hom

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • green onions
  • Show all ingredients...

  • EYB Comments

    The book's "To make chili oil/chili dipping sauce" called for in this recipe requires standing overnight. Can substitute dried egg noodles for fresh Chinese egg noodles, peanut butter for sesame paste, vegetable oil for peanut oil, and apple cider vinegar for Chinese white rice vinegar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Five-spice spareribs; Chicken in black bean sauce; Fried fish with ginger; Stir-fried scallops with pig's kidneys; Stir-fried Chinese greens; Cold sweet and sour Chinese leaves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "To make chili oil/chili dipping sauce" called for in this recipe requires standing overnight. Can substitute dried egg noodles for fresh Chinese egg noodles, peanut butter for sesame paste, vegetable oil for peanut oil, and apple cider vinegar for Chinese white rice vinegar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.