Tan Tan Noodles
Yield
2 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
peanut oil
|
|
| ¼ | pound |
sichuan preserved vegetables
rinsed and finely chopped |
* |
| 1 | tablespoon |
garlic
finely chopped |
|
| 2 | teaspoons |
rice wine
or dry sherry |
|
| 1 | tablespoon |
chili bean sauce
|
* |
| 1 | tablespoon |
tahini (sesame paste)
chinese, OR peanut butter |
*
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | cups |
stock
chicken or vegetable |
|
| ½ | pound |
noodles
chinese, flat, thin, (dried or fresh, wheat or egg) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
peanut oil
|
|
| 113.4 | g |
sichuan preserved vegetables
rinsed and finely chopped |
* |
| 15 | ml |
garlic
finely chopped |
|
| 1E+1 | ml |
rice wine
or dry sherry |
|
| 15 | ml |
chili bean sauce
|
* |
| 15 | ml |
tahini (sesame paste)
chinese, OR peanut butter |
*
|
| 15 | ml |
soy sauce, dark
|
|
| 15 | ml |
sugar
|
|
| 473 | ml |
stock
chicken or vegetable |
|
| 226.8 | g |
noodles
chinese, flat, thin, (dried or fresh, wheat or egg) |
|
Directions
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.
