VEGETARIAN TAN TAN NOODLES

[Guest guest]

VEGETARIAN TAN TAN NOODLES

 

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.

Makes 2 servings.