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 p...
Ingredients
- 1tbsp peanut oil
- 1/4lbsichuan preserved vegetables
- 2tsp rice wine or dry sherry
- 1tbsp chili bean sauce
- 1tbsp chinese sesame paste
- 1tbsp sugar
- 2cup stock (chicken or vegetable)
- 1/2lbchinese flat thin noodles
Directions
- 1
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 t
- 2
Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute
- 3
Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock
- 4
Reduce the heat and simmer for 3 minutes over low heat
- 5
Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried
- 6
Drain well in a colander
- 7
Divide the noodles into individual bowls and ladle the sauce over them
- 8
Serve at once.