1 tb Peanut oil

1/4 lb Sichuan preserved vegetables

-- rinsed and finely chopped 1 tb Finely chopped garlic

2 ts Rice wine or dry sherry

1 tb Chili bean sauce

1 tb Chinese sesame paste

-OR- peanut butter 1 tb Dark soy sauce

1 tb Sugar

2 c Stock (chicken or vegetable)

1/2 lb Chinese flat thin noodles

--(dried or fresh, -- 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.