(by Lin Gothoni)
2 medium carrots
2 medium cucumbers
5 oz. glass noodles
1/2 t. crushed chili pepper
1/2 t. Sichuan red pepper
2 cloves garlic, finely chopped
1 green onion finely chopped
3 T. canola or sunflower oil
1 cooked chicken breast, shredded
1 t. salt
1 t. finely chopped fresh ginger
1 T. sesame oil
3 T. soy sauce
1 T. Chinese vinegar
Cut carrots and cucumber horizontally into quarters, then cut each quarter
into vertical thin strips. Set aside separately from each other.
Bring a pot of water to boil and cook carrots for 1 minute.
Add noodles, and cook for 1 minute.
Remove from heat and let carrots and noodles soak in the hot water for another 2 - 3 minutes.
Drain noodles and carrots into a colander and rinse with cold water.
Place in a bowl with reserved cucumber, chili pepper, Sichuan red pepper, garlic, and green onion.
Heat a skillet over high heat until hot.
Carefully add canola or sunflower oil to the skillet.
When the oil in the pan is hot, remove the skillet from heat and carefully pour the hot oil over the noodles and spices.
Toss with shredded chicken, salt, ginger, sesame oil, sesame oil, and Chinese vinegar.
Serve cold, or gently fry in a pan.
Optional variations: fried eggs, sauteed sugar snap peas, snow peas, broccoli, baby corn, shrimp, or crushed peanuts.
(Read Violins and Chili Peppers, the story that accompanies this recipe.)
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