Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 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 |
GARNISH
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"