||TAN TAN NOODLES
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.