Makes enough for dinner with lunch leftovers for 2.
Adapted from: NYTimes Cooking https://cooking.nytimes.com/recipes/4304-spicy-sichuan-noodles (which was Adapted from “The Taste of China” by Ken Hom; Simon & Schuster, 1990).
Makes enough for dinner with lunch leftovers for 2.
Adapted from: NYTimes Cooking https://cooking.nytimes.com/recipes/4304-spicy-sichuan-noodles (which was Adapted from “The Taste of China” by Ken Hom; Simon & Schuster, 1990).
radmeal 