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Tan tan noodles

Yield: 2 Servings

Ingredients:

• 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

Instructions:

--(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.

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