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Tan Tan Noodles Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsA, B1, B2, B3, B6, H, D, E
    MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tb Peanut oil

    2. 1/4 lb Sichuan preserved vegetables

    3. --rinsed and finely chopped

    4. 1 tb Finely chopped garlic

    5. 2 ts Rice wine or dry sherry

    6. 1 tb Chili bean sauce

    7. 1 tb Chinese sesame paste

    8. -OR- peanut butter

    9. 1 tb Dark soy sauce

    10. 1 tb Sugar

    11. 2 c Stock (chicken or vegetable)

    12. 1/2 lb Chinese flat thin noodles

    13. --(dried or fresh,

    14. --wheat or egg)

    Instructions Jump to Ingredients ↑

    1. Heat a wok or large frying-pan over high heat and add the oil.

    2. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute.

    3. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock.

    4. Reduce the heat and simmer for 3 minutes over low heat.

    5. Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried.

    6. Drain well in a colander.

    7. Divide the noodles into individual bowls and ladle the sauce over them.

    8. Serve at once.

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