Title: Tan Tan Noodles
Categories: Pasta Vegetarian Chinese
Yield: 2 Servings

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.

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

previous

next