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| Home -> [Asian, Chinese, Ethnic, Noodles, Pastas & Noodles, Vegetarian] -> [Tan tan noodles Recipe] |
Tan tan noodles
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Asian, Chinese, Ethnic, Noodles, Pastas & Noodles, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Peanut oil | | 1/4
| lbs | Sichuan preserved vegetables | | | -- rinsed and finely chopped | | 1
| tbsp | Finely chopped garlic | | 2
| tsp | Rice wine or dry sherry | | 1
| tbsp | Chili bean sauce | | 1
| tbsp | Chinese sesame paste | | | -OR- peanut butter | | 1
| tbsp | Dark soy sauce | | 1
| tbsp | Sugar | | 2
| cup | Stock (chicken or vegetable) | | 1/2
| lbs | Chinese flat thin noodles | | | --(dried or fresh | | | -- wheat or egg) |
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Procedures:
| 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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