"TammyM" ha scritto nel messaggio
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"Giusi" wrote in message
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snip
I like other versions with various pastas, too. There's an Indonesian
pasta
I make at least twice a month. But when someone says he's been using a
jarred Classico sauce I reckon he wants Italian. I didn't mention the
cookbooks because he is concerned about time. The internet gives you the
fastest result. The other thing is that when I read most American
cookbook versions of many of the common sauces, I find recipes so laden
with extraneous stuff I can't figure out why or I find sauces which have
so much added fat that I would be reluctant to eat them.

I would LOVE that Indonesian pasta recipe/method!

I've looked all over for the recipe as received or where I first saw it,
with no luck. This, however, is a general view of how I make it, with many
substitutions.

For 2

4 ounces of Asian noodles: bean thread, rice, wheat, always thin ones. Soak
in hot water. Cook in boiling salted water about 5 minutes.

seed oil, usually peanut
2 cloves garlic, sliced
2 very hot tiny peppers, crushed
4 ounces thinly sliced steak (or chicken, or whole shrimp, whatever)
Some slivered vegetable if you are in the mood, but they weren't in the
recipe

Sauce:
heaped Tbsp of fermented black bean sauce
2 Tbsp soy sauce
1 teaspoon sugar
1 tablespoon rice wine vinegar

Mix this up and reserve.

Heat the seed oil in a wok and when it isa very hot, toss in the garlic, the
hot pepper and sauté briefly, then add the meat, stirfrying until it loses
its red coloring. Ass the sauce mixture and stir in. Lift the noodles out
of their water with a slotted spoon and toss them into the wok. Stir quite
well and serve hot.

Thji8s was a recipe offered by an Indonesian fellow on Group Recipes, but he
called them Chinese noodles.