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Peppery Noodles with Vegetables

Rice, Noodles, and Other Grain Foods

Peppery Noodles with Vegetables
1 large carrot, peeled
1 medium-size daikon
½ pound dried thick egg noodles, soaked for five minutes, then cooked until soft, and rinsed
2 Tablespoons vegetable oil
2 large cloves garlic, peeled and minced
1 large red onion, peeled and thinly sliced
½ cup vegetable stock
2 Tablespoons chili bean paste
2 Tablespoons Chinese sesame paste
1 Tablespoon dry ground Sichuan peppercorns
1 teaspoon thin soy sauce
3 bok cai, each cut into four pieces the long way

1. Peel the carrot and daikon, and then cut them into very, very thin strips, and mix them together.
2. Heat a wok or fry-pan, add the oil, and stir-fry the garlic and onion in it for one minute.
3. Now add the stock, chili bean and sesame pastes and the ground Sichuan pepper and the carrot and daikon pieces, and the soy sauce and stir-fry this mixture for two minutes.
4. Next, add the bok cai and stir everything three or four times, then add the noodles and toss everything together. When the noodles are hot, transfer everything to a pre-heated bowl, and serve.

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