Categories: Pasta, Vegetarian, Chinese 
      Yield: 2 servings 
  
      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