LOCATION: Recipes >> Asian >> Tan Tan Noodles
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Tan Tan Noodles
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Tan Tan Noodles
(2 servings)
1 Tbsp peanut oil
1/4 lb Sichuan preserved vegetables, rinsed and finely chopped
1 Tbsp finely chopped garlic
2 tsp rice wine or dry sherry
1 Tbsp chili bean sauce
1 Tbsp Chinese sesame paste or peanut butter
1 Tbsp dark soy sauce
1 Tbsp sugar
2 cup 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.
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