From, The food of Sechuan, by Fuchsia Dunlop (p. 349): 300g fresh / 200g dried noodles Choy Sum or other Leafy greens 1 1/2 tsp sesame paste 1 TBSP. cooking oil 3 TBSP. Yibin yacai or Tianjin pres. veg. 1-1.5 tsp. ground roasted sechuan pepper kernels 2 TBSP. light soy sauce 4-6 TBSP. chile oil (with sediment 1 tsp. sesame oil 3 TBSP. roasted peanuts (optional) 2 tsp. finely chopped garlic
From, The food of Sechuan, by Fuchsia Dunlop (p. 366): 200g dried sweet pot noodles 2 handful of bean sprouts / shiitake or enoki 2 TBSP. thinly sliced scallions 2 TBSP. finely chopped mustard tuber (zhacai) 2 TBSP. finely chopped celery 2 TBSP. crisp deep friend soy beans Seasonings: 2 tsp. finely chopped garlic 1 tsp. ground roasted sechuan pepper kernels OR: 1 tsp sichuan pepper oil 1/4 tsp. salt 4 tsp....
From: A Cook’s Book by Nigel Slater (p. 156): 150g dry/ 250g fresh pappardelle 300g chestnut mushrooms 4 spring onions 2 garlic cloves 3 TBSP. harissa paste Parmesan
Ingredients: 2 lemons basil or mint pecorino 200g linguine