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OmniPork Sour and Spicy Noodles

Time: ≤30mins Veg. Cat.: Vegan Cooking: Boil Category: Homey Dish Servings: 2 Author: Candice (Candice Kitchen)

Ingredients

Sweet Potato Noodles

160g

Omnipork

120g

Minced Garlic

1 tsp

Chili Bean Sauce

2 tbsp

Soybeans

2 tbsp

Peanut

3 tbsp

White Sesame

2 tbsp

Coriander

Seasoning for Broth

Zhenjiang Vinegar

2 tbsp

Light Soy Sauce

1 tbsp

Sugar

1 tsp

salt

½ tsp

Chili Oil

1 tbsp

Ingredients for Chili Oil

Dried Chili

40g

Spring Onion

x2 (cut in pieces)

Ginger

5 slices

Sichuan Pepper

1 tbsp

Star Anise

3 pieces

Oil

200ml

Steps

Step 1

Cook garlic in a heated wok until fragrant. Add OmniPork into the wok and stir in Chili Bean sauce. Put the OmniPork aside.

Step 2

To make the chili oil, soak dried chilis in water. Once the chilies have been drained and dried, blend them thoroughly into a paste.

Step 3

Add the blended dried chili into a bowl. Fry ginger, spring onion, Sichuan pepper, star anise using 200ml of oil until fragrant. Pour oil into the bowl using a sieve to separate the oil and ingredients to make chili oil.

Step 4

Fry peanuts and soybeans over medium high heat until golden brown. Put aside.

Step 5

Soak sweet potato noodles in warm water and drain once it has softened. Boil noodles until transparent and drain.

Step 6

Prepare a bowl, add in seasonings for broth, chili oil and boiling water and mix well. Add glass noodles, OmniPork, fried soybeans and peanuts into the bowl. Sprinkle white sesame and coriander on top to serve.