Categories: Pasta, Vegetarian, Chinese 
      Yield: 2 servings 
  
      1 lb Chinese egg noodles                 2 ts Chili bean sauce 
      2 tb Peanut oil                          2 ts Finely chopped ginger 
      2 tb Finely chopped scallions            1 tb Rice wine or dry sherry 
      1 tb Finely chopped garlic               2 tb Dark soy sauce 
      1 tb Yellow bean sauce                   2 tb Sesame oil 
 
----------------------------------GARNISH---------------------------------- 
           Fresh corinader leaves          
  
  If using the dried noodles, cook them according to package instructions or 
  else boil them for 4 to 5 minutes.  Cool in cold water until required.  If 
  using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold 
  water. 
   
  Heat a wok or large frying-pan and add the oil.  When hot, add the 
  scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and 
  stir-fry for 2 minutes.  Allow the mixture to cool thoroughly. 
   
  Drain the noodles and combine them with the cool seasonings, soy sauce, and 
  sesame oil.  Garnish with the coriander and serve within 3 hours. 
   
  Ken Hom "Asian Vegetarian Feast"