Tan Tan Noodles
chinese, noodles, pasta, vegetarian
1 tablespoon peanut oil
1/4 lb sichuan preserved vegetables - rins; ed and finely chopped
1 tablespoon finely chopped garlic
2 teaspoon rice wine or dry sherry
1 tablespoon chili bean sauce
1 tablespoon chinese sesame paste or- peanut but; ter
1 tablespoon dark soy sauce
1 tablespoon sugar
2 cup stock (chicken or vegetable)
1/2 lb chinese flat thin noodles -(dried o; r fresh, - wheat or egg)
Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat.
Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.
Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company, Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias
Yield: 2 servings