Tan Tan Noodles

Name: Tan Tan Noodles
Yield: Serves 2
Cuisine: China
Ingredients: 1 tablespoon dark soy sauce; 1 tablespoon sugar; 450 ml (15 fl oz) vegetable stock; 225 g (8 oz) Chinese fresh or dried flat thin wheat or egg noodles; 225 g (8 oz) Chinese fresh or dried flat thin wheat or egg noodles; 225 g (8 oz) Chinese fresh or dried flat thin wheat or egg noodles; 1 tablespoon finely chopped garlic; cabbage or vegetable, rinsed and finely chopped; 2 tablespoons rice wine or dry sherry; 2 teaspoons finely chopped fresh ginger; 1 tablespoon chilli bean sauce; 2 tablespoons rice wine or dry sherry; 1 tablespoon Chinese sesame paste or peanut butter; 1 tablespoon Chinese sesame paste or peanut butter; 1 tablespoon oil, preferably groundnut; 1 tablespoon oil, preferably groundnut; cabbage or vegetable, rinsed and finely chopped; 100 g (4 oz) Sichuan preserved

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

To warm up on a cold afternoon or evening, serve Tan Tan noodles, which I first tasted in a Sichuan restaurant in Hong Kong. Given its Sichuan origin, I expected something spicy — but even so, I was quite unprepared for its explosive quality. The noodles arrived preceded by a wonderful aroma and were served in a bowl shimmering with red chilli oil. It was a delightful experience, featuring the classical spiciness of chilli beans, garlic, ginger and Sichuan preserved vegetable. I immediately

Ingredients

Asia
China
Main course
Preserve
Vegetarian

Ingredients

Method