Suan La Fen (Chongqing Hot & Sour Noodle Soup)

thewoksoflife.com

WAWA

3 tablespoons roasted soybeans (or roasted peanuts)

100 g dried sweet potato noodles (100g = 3.5 oz.)

2 ½ cups low sodium stock (chicken, pork, or vegetable stock)

1 slice ginger (minced)

2 cloves garlic (minced)

1 teaspoon toasted sesame seeds

1 teaspoon Sichuan chili flakes (or to taste; can substitute regular pepper flakes)

3 tablespoons vegetable oil

2 tablespoons Chinese black vinegar (or to taste)

2 tablespoons light soy sauce (or to taste)

½ teaspoon dark soy sauce

½ teaspoon sugar

½ teaspoon Sichuan peppercorn powder

¼ teaspoon white pepper

½ teaspoon sesame oil

1 tablespoon chili oil (or to taste; you can use our homemade chili oil, or any Lao Gan Ma chili sauce)

¼ cup pickled mustard stems (za cai; or any pickled vegetable you have on hand)

1 scallion (finely chopped)

1 tablespoon cilantro (chopped; or to taste)

Directions at thewoksoflife.com

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