1 pound package of Chinese egg noodles

2 tablespoon peanut oil

2 tablespoons finely chopped scallions

1 tablespoon finely chopped garlic

1 tablespoon yellow bean sauce

2 teaspoons vegetarian chili bean sauce

2 teaspoons ground ginger

1 tablespoon rice wine or dry sherry

2 tablespoons soy sauce

2 tablespoons sesame oil

 

Cook noodles in boiling water until cooked, then remove from heat and drain. Set aside to cool. Heat a pan or wok and add peanut oil. Add scallions, garlic, yellow bean sauce, chili bean sauce and ginger. Stir fry a few minutes then remove from heat and allow vegetables to cool. Mix cooled noodles with cooled vegetables together. Stir in sesame oil and soy sauce. Serve at room temperature or after refrigeration.