Recipe - Tan Tan Noodles

1 tablespoon Peanut oil
One fourth pound Sichuan preserved vegetables
rinsed and finely chopped
1 tablespoon Finely chopped garlic
2 teaspoon Rice wine or dry sherry
1 tablespoon Chili bean sauce
1 tablespoon Chinese sesame paste
OR peanut butter
1 tablespoon Dark soy sauce
1 tablespoon Sugar
2 cup Stock (chicken or vegetable)
One half pound Chinese flat thin noodles
(dried or fresh,
wheat or egg)

Heat a wok or large fryingpan over high heat and add the oil. Put in the
preserved vegetables, garlic, and ginger and stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini