Before I cooked this dish, I didn't have much of an inkling as to how to handle Sichuan or Szechuan cuisine in my kitchen. Previous experiences of eating delicious Sichuan in chinese restaurants, with their lavish presentations complete with intricate, edible carvings have spoiled me, I think. And made me break out in a sweat when I found out this month's International Incident Party theme was Sichuan. How on earth was I going to reproduce those masterpieces that I only knew how to eat (usually on corporate expense)?
A few weeks and tons of research later, I found out that not all Sichuan dishes were spicy, nor were they all arduous to prepare. Like this stir-fried glass noodle dish, for example. Okay, it did say 'Spicy' in the title because the recipe contained chillies and ginger. When I cooked it though, it really wasn't too spicy at all, quite manageable by my (delicate) standards. It took me less than 30 minutes to prepare and fry up. That's a good thing when, if you're like me, you have a whole army of in-house relatives to feed! Not to mention parents and friends who like to drop by unannounced (ahem, this isn't a hint, by the way).
