Ingredients
4 oz sweet potato glass noodles (or mung bean vermicelli)
3 cups vegetable or chicken stock
2 tablespoons black rice vinegar (Zhenjiang vinegar)
1 tablespoon light soy sauce
2 tablespoons Chinese chili oil (or to taste)
1/2 teaspoon ground Sichuan pepper (adjust to taste)
2 garlic cloves, minced
Salt, to taste
2 tablespoons fried soybeans or roasted peanuts
2 tablespoons preserved Sichuan pickle (Zha Cai), chopped
2 tablespoons scallions or garlic sprouts, chopped
Fresh cilantro (optional), for garnish
Instructions
- Soak the glass noodles in warm water for 30 minutes until softened, then drain.
- Boil a pot of water and cook the noodles until translucent and springy. Drain and set aside.
- Heat the stock in a pot until simmering. Divide into serving bowls.
- To each bowl, add vinegar, soy sauce, chili oil, ground Sichuan pepper, minced garlic, and salt to taste. Stir well.
- Add the cooked noodles to the seasoned broth.
- Top with fried soybeans or peanuts, preserved Sichuan pickle, scallions, and cilantro if using. Serve hot.
Notes
- Adjust spice and sourness to taste with more chili oil or vinegar.
- Use kimchi or pickled mustard greens if Zha Cai is unavailable.
- Keep broth and noodles separate if storing to preserve texture.
- Add tofu, poached egg, or vegetables for more nutrition.
- Use gluten-free soy sauce for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling, Simmering
- Cuisine: Sichuan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
