Tan tan noodles

Main Ingredient: Noodles and Pastas
Cuisine: Chinese
Dietary: Various vegetarian
Special food: Ethnic
Yield:

Tan tan noodles ingredients

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

Cooking Tan tan noodles

1. 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.
2. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock.
3. Reducei the heat and simmer for 3 minutes over low heat.
4. Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried.
5. Drain well in a colander.
6. Divide the noodles into individual bowls and ladle the sauce over them.
7. Serve at once.