Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Asian
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
