A very delicious hot and sour rice noodle dish

Sichuan sweet potato noodles are smooth, chewy, and bouncy, soaking up the tangy, spicy, and numbing broth. One slurp and the aroma is heavenly. The peanuts are crunchy, and the pickled radish and green beans add a refreshing crunch, while the cilantro and scallions release their freshness. The tangy and spicy flavor is so addictive, you'll want to drink every last drop of the broth. This is a signature street food from Chongqing and Sichuan, and a popular national dish across China. A bowl of it will make you sweat, providing a truly satisfying experience. It's a genuine delicacy loved by people of all ages.

Ingredients

Steps

Selecting and soaking the rice noodles: You must choose the round, smooth sweet potato noodles from Sichuan, this is the key! Soak them in cold water for more than 12 hours, or in hot water at around 70°C for more than 6 hours, until the noodles become soft and have no hard core.
Prepare the side dishes: Chop the pickled green beans and dried radish into small pieces and set aside;
Wash and chop the cilantro and green onions.
Make the soul sauce: Prepare a seasoning bowl, add minced garlic, chopped scallion whites, 2 tablespoons of chili powder, and 1 tablespoon of white sesame seeds.
Pour plenty of oil into a pan and heat it up. With a sizzling sound, pour it over the chili powder and stir well.
Next, add 3 tablespoons of light soy sauce, 5 tablespoons of aged vinegar, 1 tablespoon of white sugar, 1 tablespoon of salt, 1 tablespoon of chicken essence, and 1 tablespoon of Sichuan peppercorn powder. Stir well and the aroma will immediately come out.
Stir-frying the ingredients: Using the same pan used to fry the oil, first stir-fry the dried radish until the moisture evaporates and remove it; then stir-fry the pickled cowpeas until the moisture evaporates. Be sure to stir-fry them separately, otherwise the flavors will mix and the dish won't be as fragrant.
Bring a pot of water to a boil, add the soaked sweet potato noodles, and cook for 6-8 minutes, or until the noodles are chewy and smooth. I like to add some vegetables, and you can add whatever you like, but I don't recommend adding leafy greens, as they tend to turn yellow when they come into contact with the sour soup, affecting both appearance and taste.
Assembly and Opening: While the noodles are cooking, take a large bowl containing the noodles, scoop a few spoonfuls of the prepared sauce, and add 100ml of broth or boiled water.
Scoop the cooked rice noodles into a bowl, top with stir-fried dried radish and pickled cowpeas, sprinkle with chopped cilantro and scallions, and add some peanuts.
The sauce in this bowl of hot and sour noodles is truly the soul of the dish! After slurping up the noodles, I still felt unsatisfied, so I cooked a few dumplings to dip in. Unexpectedly, the hot, sour, and savory sauce coated the dumplings, and each bite was a completely different kind of deliciousness—a truly unexpected surprise.