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| RECIPE FOR TAN TAN NOODLES |
Title: Tan Tan Noodles
Category: Vegetarian
Serves: 2
Ingredients:
| 1.00 | tb | Peanut oil | | 0.25 | lb | Sichuan preserved vegetables | | | -- rinsed and finely chopped | | 1.00 | tb | Finely chopped garlic | | 2.00 | ts | Rice wine or dry sherry | | 1.00 | tb | Chili bean sauce | | 1.00 | tb | Chinese sesame paste | | | -OR- peanut butter | | 1.00 | tb | Dark soy sauce | | 1.00 | tb | Sugar | | 2.00 | c | Stock (chicken or vegetable) | | 0.50 | lb | Chinese flat thin noodles | | | --(dried or fresh, | | | -- 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.
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