Ingredients
- 475 ml stock
- 120 gr chinese flat noodles (thin)
- 65 gr sichuan preserved vegetables (rinsed)
- 16 ml chili bean sauce
- 14 gr chinese sesame paste
- 16 ml dark soy sauce
- 16 ml peanut oil
- 14 gr sugar
- 8 gr garlic (finely chopped)
- 10 ml rice wine
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.