Tan tan noodles
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Tan tan noodles
  Noodles    Pasta    Asian    Vegetarian  
Last updated 6/12/2012 1:00:21 AM. Recipe ID 23470. Report a problem with this recipe.
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      Title: Tan tan noodles
 Categories: Pasta, Asian, Vegetarian
      Yield: 2 Servings
      1 tb Peanut oil
    1/4 lb Sichuan preserved vegetables
           -- rinsed and finely chopped
      1 tb Finely chopped garlic
      2 ts Rice wine or dry sherry
      1 tb Chili bean sauce
      1 tb Chinese sesame paste
           -OR- peanut butter
      1 tb Dark soy sauce
      1 tb Sugar
      2 c  Stock (chicken or vegetable)
    1/2 lb Chinese flat thin noodles
           --(dried or fresh,
           -- wheat or egg)
  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.

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Recipe ID 23470 (Apr 03, 2005)

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