Suan la fen
Ingredients
- 500g sweet potato noodles
- Baby pak choi
- 200g raw peanuts
- 8 tbsp oil divided
- 4 cloves garlic grated
- ½ tsp ground Sichuan peppercorns
- 2 tbsp sesame seeds
- 1 tbsp red chilli flakes
- ⅔ cup hot oil
- 1 tsp sugar
- 4 tbsp soy sauce
- 4 tbsp Chinese black vinegar
- 1 cup vegetable stock
- Coriander, chopped
Steps
- Cook the noodles according to package instructions.
- Blanch the pak choi then set aside.
- Heat wok with oil. Once hot add the peanuts and cook over medium-low until golden brown. Set aside.
- Put the garlic, Sichuan peppercorns, sesame seeds and chilli flakes in a heat-proof medium-size bowl.
- Heat up ⅓ cup of oil until really hot and then carefully pour this over the garlic mixture and stir a little bit.
- Add the rest of the ingredients from sugar to vegetable stock. Adjust seasonings.
- Divide the noodles into bowls. Pour the soup base over. Add the pak choi and garnish.