Sweet Potato Noodles
Chili Bean Sauce
Seasoning for Broth
Light Soy Sauce
Ingredients for Chili Oil
x2 (cut in pieces)
Cook garlic in a heated wok until fragrant. Add OmniPork into the wok and stir in Chili Bean sauce. Put the OmniPork aside.
To make the chili oil, soak dried chilis in water. Once the chilies have been drained and dried, blend them thoroughly into a paste.
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.
Fry peanuts and soybeans over medium high heat until golden brown. Put aside.
Soak sweet potato noodles in warm water and drain once it has softened. Boil noodles until transparent and drain.
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.