Side Pannel
Tan Tan Noodles
Tan Tan Noodles
- Recipe Submitted by ADMIN on 09/26/2007
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)
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.
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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