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.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 61 (40%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 252.3mg||9 %|
|Potassium 19mg||0 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 20.3g|
|Protein 0.5g||1 %|
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Calories per serving: 151
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