|Spicy Szechuan Noodles|
NOTES : Risa's notes:
** This is optional. For the Chile-Heads in the household, add the chiles. For the non-CH leave them out. You can serve them at the table instead of putting them in when cooking.
Book Note: Don't combine the sauce with the pasta until the last minute; the soy sauce tends to break down the noodles and make them mushy.
This was adapted from The Barefoot Contessa Cookbook by Ina Garten, one of the best cookbooks in a long time IMHO. The food is so simple and yet tastes so wonderful. I made a few changes - I used rice wine instead of dry sherry, I chopped up some chiles and put them on top as a garnish along with some shreds of ginger (My DH hated that part, I loved it) and I shredded some red onion and some cooked chicken to put on top.
This was delicious and so easy to do. Well worth the fat and calories IMHO.
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