Sichuan hot & sour noodles
Ingredients
- 1 block tofu
- ½ tsp garlic, minced
- ½ tsp ginger, minced
- ½ tbsp soy sauce
- ½ tbsp miso paste
- 1 tsp red chilli oil
- 2 servings noodles
- 2 tbsp shaoxing wine
- 1 tsp dark soy sauce
- 4 scallions, sliced
- 6 cloves garlic, minced
- 2 tbsp cooking oil
- 1 tbsp chilli oil
- 1 tbsp chinese black vinegar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp Sichuan chilli flakes
- 1 tsp toasted sesame seeds
- 1 tsp sugar
- 1 tsp ground Sichuan peppercorns
- Pinch white pepper
- 4 cups vegetable stock
- Roasted peanuts
- Chopped scallion
- Chopped coriander
Steps
- Drain and press the tofu. Once done crumble the tofu until it resembles mince.
- In the pan with a little sesame oil add the ginger and garlic.
- Once fragrant add the tofu, soy sauce, shaoxing wine, miso paste and chilli oil.
- Fry until slightly crispy then set aside.
- Cook the noodles according to package instructions. Once almost cook add the pak choi.
- In your serving bowls add garlic, chilli flakes, sesame seeds and Sichuan peppercorn powder.
- Then add the scallions on top. Heat 2 tbsp cooking oil. Once shimmering pour over the ingredients to sizzle.
- Stir the ingredients, then add chilli oil, black vinegar, soy sauces, sugar, and white pepper.
- Pour the hot stock into the bowl and mix well. Add the noodles, pak choi and then your toppings.