Tan tan noodles
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| ¼ | pounds | Sichuan preserved vegetables rinsed and finely chopped |
| 1 | tablespoon | Finely chopped garlic |
| 2 | teaspoons | Rice wine or dry sherry |
| 1 | tablespoon | Chili bean sauce |
| 1 | tablespoon | Chinese sesame paste OR- peanut butter |
| 1 | tablespoon | Dark soy sauce |
| 1 | tablespoon | Sugar |
| 2 | cups | Stock (chicken or vegetable) |
| ½ | pounds | Chinese flat thin noodles (dried or fresh, wheat or egg) |
Directions
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