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Tan tan noodles

Yield: 2 servings

Ingredients:

• 1 tb Peanut oil -OR- peanut butter
• 1/4 lb Sichuan preserved vegetables 1 tb Dark soy sauce -- rinsed and finely chopped 1 tb Sugar
• 1 tb Finely chopped garlic 2 c Stock (chicken or vegetable)
• 2 ts Rice wine or dry sherry 1/2 lb Chinese flat thin noodles
• 1 tb Chili bean sauce --(dried or fresh
• 1 tb Chinese sesame paste -- wheat or egg)

Instructions:

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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