Chinese
Chinese - Sichuan and Regional
Suan La Fen
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 200g sweet potato glass noodles
- • 2 tbsp Sichuan chili oil with sediment
- • 2 tbsp chinkiang vinegar
- • 1 tsp Sichuan peppercorns, ground
- • 2 tbsp crushed roasted peanuts
- • 2 cloves garlic, minced
- • 1 spring onion, finely chopped
- • 500ml chicken stock
- • 1 handful leafy greens (bok choy or pea shoots)
Preparation Steps
1
Phase 1
Soak the sweet potato noodles in hot water until pliable, then drain.
2
Phase 2
Bring the chicken stock to a boil and season with 1 tbsp chili oil and 1 tbsp vinegar.
3
Phase 3
Simmer the soaked noodles in the broth with the greens for 2-3 minutes until tender.
4
Phase 4
Ladle the noodles and broth into a bowl with the remaining chili oil and vinegar, plus the minced garlic.
5
Phase 5
Dust with ground Sichuan peppercorns, sprinkle with peanuts and spring onion, and serve hot.