Tan tan noodles

 
                              TAN TAN NOODLES
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Pasta                            Asian
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Peanut oil
      1/4   lb           Sichuan preserved vegetables
                         -- rinsed and finely chopped
    1       tb           Finely chopped garlic
    2       ts           Rice wine or dry sherry
    1       tb           Chili bean sauce
    1       tb           Chinese sesame paste
                         -OR- peanut butter
    1       tb           Dark soy sauce
    1       tb           Sugar
    2       c            Stock (chicken or vegetable)
      1/2   lb           Chinese flat thin noodles
                         --(dried or 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.
  
 
 
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