Tan tan noodles

Yield: 2 servings

Measure 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)

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

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