• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Tan Tan Noodles

  • Recipe Submitted by on

Category: Pasta, Vegetarian, Asian

 Ingredients List

  • 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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