Recipe: Tan Tan Noodles (serves 2)

TAN TAN NOODLES

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 cups 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.

Servings: 2
Source: Asian Vegetarian Feast: Tempting Vegetable And Pasta Recipes From The East by Ken Hom