| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Eggs |
Asian |
Pasta, Asian, Vegetarian |
2 |
Servings |
INGREDIENTS
| 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) |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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