---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Chinese, Vegetarian
       Yield: 2 servings
       1 lb Chinese egg noodles
       2 tb Peanut oil
       2 tb Finely chopped scallions
       1 tb Finely chopped garlic
       1 tb Yellow bean sauce
       2 ts Chili bean sauce
       2 ts Finely chopped ginger
       1 tb Rice wine or dry sherry
       2 tb Dark soy sauce
       2 tb Sesame oil
            Fresh corinader leaves
   If using the dried noodles, cook them according to
   package instructions or else boil them for 4 to 5
   minutes.  Cool in cold water until required.  If using
   the fresh noodles, boil them for 3 to 5 minutes, then
   immerse in cold water. Heat a wok or large frying-pan
   and add the oil.  When hot, add the scallions, garlic,
   yellow bean sauce, chili bean sauce, and ginger and
   stir-fry for 2 minutes.  Allow the mixture to cool
   thoroughly. Drain the noodles and combine them with
   the cool seasonings, soy sauce, and sesame oil.
   Garnish with the coriander and serve within 3 hours.