Sour and Spicy Noodles

OmniPork

These sour and spicy noodles make a warming meal on a chilly day.

1-2 Servings
Prep Time: 10 minutes
Cooking Time: 60 minutes

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120g OmniPork, defrosted (or your preferred meat alternative/tofu/tempeh)

160g sweet potato noodles

1 tsp (5g) minced garlic

2 tbsp (30g) chilli bean sauce

2 tbsp (30g) soybeans

2 tbsp (30g) peanut

2 tbsps (18g) white sesame

Coriander

Broth Seasoning (per bowl):

2 tbsps (30ml) ZhenJiang vinegar

1 tbsp (15ml) light soy sauce

1 tsp (5g) sugar

1/2 tsp (3g) salt

1 tbsp (15ml) chilli oil

Chili Oil:

40g dried chilli

2 pcs (10g) spring onion, chopped

5 slices (20g) ginger, sliced

1 tbsp (15g) Sichuan pepper

3 pcs (15g) star anise

200ml oil

These sour and spicy noodles make a warming meal on a chilly day.

1-2 Servings
Prep Time: 10 minutes
Cooking Time: 60 minutes

Heat oil in a wok and stir-fry minced garlic until aromatic. Then, add OmniPork and stir in chili bean sauce, set aside.
Chili Oil: Soak dried chili, then drain and pat dry chilies. Blend them thoroughly into a paste, set aside.
Heat 200ml oil in a wok, stir-fry ginger, spring onion, Sichuan pepper and star anise until fragrant, then turn off heat. Pour oil into the bowl using a sieve to separate the oil and ingredients to make chili oil.
Heat oil over medium-high heat and deep-fry peanuts and soybeans until crispy, drain and set aside.
Soak sweet potato noodles in warm water for 1 hour until softened. Cook in boiling water until transparent, drain and set aside.
Prepare a bowl, add all ingredients of broth, chili oil and boiling water and mix well. Add glass noodles, OmniPork, fried soybeans and peanuts into the bowl. Sprinkle white sesame and top with coriander to serve.