Tan Tan Noodles

Recipe Ingredients

1 tablespoon	15ml	Peanut oil
1/4 lb	113g / 4oz	Sichuan preserved vegetables rinsed and finely chopped
1 tablespoon	15ml	Finely chopped garlic
2 teaspoons	10ml	Rice wine or dry sherry
1 tablespoon	15ml	Chili bean sauce
1 tablespoon	15ml	Chinese sesame paste
		- or- peanut butter
1 tablespoon	15ml	Dark soy sauce
1 tablespoon	15ml	Sugar
2 cups	474ml	Stock - (chicken or vegetable)
1/2 lb	227g / 8oz	Chinese flat thin noodles , (dried or fresh, wheat or egg)

Recipe 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.