Tan Tan Noodles
(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 Chilli 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, chilli 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.