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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