Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Peanut oil -OR- peanut butter
1/4 lb Sichuan preserved vegetables 1 tb Dark soy sauce
-- rinsed and finely chopped 1 tb Sugar
1 tb Finely chopped garlic 2 c Stock (chicken or vegetable)
2 ts Rice wine or dry sherry 1/2 lb Chinese flat thin noodles
1 tb Chili bean sauce --(dried or fresh,
1 tb Chinese sesame paste -- 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.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company,
Inc. - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

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