Plum Tree Inn Sichuan Pasta Salad

Plum Tree Inn Sichuan Pasta Salad

Sichuan Pasta Salad from the Plum Tree Inn in Santa Monica, CA.

1 pound wide noodles
1 1/2 cups chicken broth
Salt
2 1/2 teaspoons sugar
2 teaspoons soy sauce
1/3 cup catsup
3 green peppers, diced
1/2 cup sliced water chestnuts
1/2 cup diced bamboo shoots
1 clove garlic, minced
1/2 teaspoon minced ginger root
1/4 teaspoon soybean paste
1/3 cup water
4 teaspoons cornstarch
Chopped green onions
Sesame oil

Cook noodles in boiling water 5 minutes or until just tender. Rinse with cold running water. Drain again.

Combine broth, salt to taste, sugar, soy sauce and catsup in saucepan. Bring to boil. Add green peppers, water chestnuts, bamboo shoots, garlic, ginger root and soybean paste. Cook until green peppers are tender, about 4 minutes.

Stir water into cornstarch until smooth. Stir small amount of hot mixture into cornstarch mixture until smooth. Add cornstarch mixture to broth mixture in pan. Cook, stirring, until sauce is shiny, about 2 minutes. Pour sauce over cold noodles. Toss carefully to mix well. Sprinkle with chopped green onions and drizzle with some sesame oil. Makes 6 servings.

Source: LA Times