Suan La Fen

Ingredients

• 200g - Sweet potato Noodles
• 500 ml - Pork or veggie stock
• 1 Tbs - Minced fresh ginger
• 1 Tbs - Minced fresh garlic
• 1 tsp - ground Szechuan pepper
• 1 tsp - sesame seeds
• 1 Tbs - Chilli oil
• 2 Tbs Lee Kum Kee Chinese soy sauce
• 2 Tbs - Black vinegar
• 1 Tbs - ABC black soy sauce
• 2 Tbs - Chopped mustard greens
• 1/2 cup - Picked coriander
• 1/4 Cup - Roasted crushed peanuts
• 1/2 tsp - White pepper grounded
• 30 ml - Vegetable oil
• Salt to taste

Method

1. Bring a pot of water to a boil and cook your noodles according to the package instructions. Once cooked, drain and rinse with cold water. Set aside.
2. Heat your favourite stock up and bring it to a simmer.
3. Add your ginger, garlic, szechuan pepper and sesame seeds to your bowl. Then heat up your oil almost to smoking point and pour it over your aromatics. Stir it well and then add your black vinegar, chinese soy sauce, abc, chilli oil, white pepper stirring well.
4. In the meantime, bring your stock to a boil and pour it in mixing well with your mixture. Check for seasoning and adjust with salt and pepper to your taste.
5. Add your noodles to the bowl and it's time to add your garnishes. Very important to be generous on the pickled mustard greens since its a key element in this dish. To finish off add your coriander leaves and roasted peanuts to your taste and enjoy this delicious bowl of wonder.

Product used in recipe

• Lee Kum Kee - Weijixian Soy Sauce