Yield: 2 servings
|1 pounds||Chinese egg noodles|
|2 tablespoons||Peanut oil|
|2 tablespoons||Finely chopped scallions|
|1 tablespoon||Finely chopped garlic|
|1 tablespoon||Yellow bean sauce|
|2 teaspoons||Chili bean sauce|
|2 teaspoons||Finely chopped ginger|
|1 tablespoon||Rice wine or dry sherry|
|2 tablespoons||Dark soy sauce|
|2 tablespoons||Sesame oil|
|\N \N||Fresh corinader leaves|
If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.
Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly.
Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.
Ken Hom "Asian Vegetarian Feast"