BON BON JUIHAN BANMIAN (Hong Kong)

Ingredients:
	8 oz 	fresh/dried egg noodles
	1 tbsp. sesame oil
	4 oz 	chicken breast, skinned and boned
		salt
	(2oz)	each of celery and carrot
	(4oz) 	cucumber
	2 	spring onions

Sauce:
	3/4 tbsp sesame paste
	1/2 tbsp sesame oil
	2 tsp 	chili oil
	2 tbsp 	Chinese light soy
	1 tbsp 	white vinegar
	1/8 - 1/4 tsp chili powder (optional)
	5 tbsp	chicken stock

What to do:
-----------
Cook the noodles in boiling water for 3 - 5 minutes until just done.
Drain and rinse in cold water. Toss them in a bowl with 1 tbsp of sesame
oil, cover and refrigerate if cooking in advance.

Cut the chicken into strips, simmer 2 - 4 minutes in a little water
until they are white throughout. Drain and allow to cool then shred the
meat.

Cut the carrot and celery into very small pieces and boil rapidly for 40
secs adding the onions for the last 10 secs. Drain and rinse in cold
water, pat dry.

Cut the cucumber into fine julienne strips. Save a few of the vegetables
for garnish.

Sauce: 
------
Stir the sesame paste well in a bowl. Slowly add the rest of the
ingredients whilst stirring (or use a blender)

To serve:
---------
Place the noodles in a bowl, add the chicke and vegetables. Stir the
sauce and pour it on. Toss well. Top with a few vegetables for garnish.

I usually cut down the amount of sesame oil I use as I find it a bit
strong but it depends how much you like sesame.

			********************
			COLD CHINESE NOODLES
			********************

but I'll try to construct it:

	Heaping tsp of sesame paste
		Sesame Oil (to mix paste, about 2 tsp)
		Soy sauce (Heavy Kimlan - a big secret!!!!!! not Kikkoman)
	2 tsp	of peanut butter (Skippy's Honey Dip is best)
	A few drops (depending on your taste) of hot oil.
	1/2 tsp of rice vinegar.
	Squish of ginger (shoga in a tube)
		Green onion - 3-4 pieces.
		Sesame seeds - about 1 tsp
	Number 4 noodles (in the red box from all the asian stores)

Mix sesame paste and oil in a large mixing bowl until the mixture is 
smooth.  Add soy sauce and peanut butter to mixture, mix it up.
Mix in hot oil, vinegar, and ginger - add oil slowly and taste to 
make sure that it is not too hot.
Chop green onion, add it with sesame seeds to cover
After making the noodle, mix the above with the cold noodles.


Subject: Re: Dan Dan Mein

Note that this is an assembled dish; each portion is put together
separately. The sauce materials are enough for about four portions.

Ingredients

12 cloves garlic
3 inch piece fresh ginger
3/4 teaspoon salt
5 tablespoons water
6 scallions
1 pound noodles, fresh Chinese or fettucine
2 tablespoons hot pepper flakes in oil, per serving
1/8 teaspoon ground roasted Szechwan peppercorns, per serving
4 teaspoons sesame paste, per serving
2 tablespoons soy sauce per serving
12 teaspoon granulated sugar, per serving


Smash the garlic cloves with the flat side of your cleaver, then peel.
chop the garlic coarsely into pieces about the size of a pea.

Peel the ginger, then chop it into small pieces, about the size of a
match head.

Put the garlic and ginger into a small steep-sided bowl or mortar.
Add the salt and then, using the handle of your cleaver, a wooden
spoon, or a pestle, mash everything together until it turns into a
coarse paste. The salt helps the pulverization along as well as
bringing out the flavor of the garlic and ginger.

Add the water to the mashed garlic and ginger and stir well, so the
water and the juice of the mashed ingredients are thoroughly combined.

Clean the scallions, then chop them, both green and white, very fine,
until they reach the consistency of farina You should have about 1
tablespoon of chopped scallions for every individual serving of
noodles.

Cooking

Bring a large pot of water to a rapid rolling boil and cook the
noodles (1 pound) according to the directions on the package; fresh
Chinese noodles take from 5 to 10 minutes. (test them as they cook to
make sure they don't overcook and become mushy.)

Drain the noodles, rinse them in cold water, and then drain them again.

Serving

Put each individual serving of noodles on a separate plate or bowl.
Then add the following ingredients to each: the garlic-ginger-water
mixture (1 tablespoon), chopped scallions (1 tablespoon), hot pepper
flakes in oil, ground roasted szechwan peppercorns, sesame paste, soy
sauce, and sugar.

note: Before eating, each diner should mix his sauce ingredients and
noodles together very well.