SUAN LA FEN NOODLES RECIPES

Steps:

• Bring a large pot of water to a boil over high heat. Bring broth and 1 cup water to a boil in a large saucepan over high heat.
• Meanwhile, combine chili oil with flakes, vinegar, soy sauce, peppercorn oil, sesame oil, salt and green Sichuan pepper (if using) in a small bowl. Set aside.
• Cook noodles in the boiling water until soft, 6 to 8 minutes. Drain.
• Cook greens in the boiling broth until tender-crisp, 1 to 2 minutes. Cover and remove from heat.
• Heat peanut (or canola) oil in a large nonstick skillet. Crack in eggs, one at a time, and cook until the whites are firm and the yolks are still slightly runny, 2 to 3 minutes.
• Divide the chili oil mixture among 4 shallow bowls. Top each with the noodles, the greens and their broth, and an egg. Garnish with peanuts, soy nuts, cilantro and/or scallions, if desired. Serve hot.

Steps:

• Soak the sweet potato noodles with enough water until soft. Transfer out and set aside.
• In the serving bowls and mix all the seasonings. Heat up peanuts oil in pan to stir-fry the mashed garlic until aroma. Mix the garlic oil with Sichuan pepper, red oil, Chinese five spice powder, green onion, coriander, light soy sauce, black vinegar and salt in serving bowls.
• Cook soaked sweet potato noodles around 5-8 minutes until you can break the noodles (or follow the instruction on the package). Transfer the noodles out to the serving bowls and then add top with pickled vegetables, roasted peanuts and chopped spring onions and coriander. Serve hot!