Sichuan preserved vegetables rinsed and finely chopped
1 Esslöffel
garlic finely chopped
2 Teelöffel
Rice wine or dry sherry
1 Esslöffel
Chili bean sauce
1 Esslöffel
Chinese sesame paste Or- peanut butter
1 Esslöffel
dark soy sauce
1 Esslöffel
sugar
2 Tasse
Stock (chicken or vegetable)
1/2 x ca. 450 g
Chinese flat thin noodles (dried or fresh, wheat or egg)
die Zubereitung:
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.
