Hot and sour glass noodle soup

INGREDIENTS

• 200g / 7oz sweet potato glass noodles

For the frìed soybeans

• 2 tablespoons drìed soy beans
• 2 tablespoons vegetable oìl

For the soup

• 2 tablespoons black rìce vìnegar
• 2 teaspoons lìght soy sauce
• 4 teaspoons Chìnese chìllì oìl (or to taste)
• 1/2 teaspoon freshly ground Sìchuan pepper
• 2 cloves garlìc, crushed
• Salt (to taste)
• 500ml / 2 cups chìcken stock (see note 1)

For the garnìsh

• 2 tablespoons preserved Sìchuan pìckle, chopped
• Corìander, chopped
• Garlìc sprouts, chopped (or sprìng onìon)

INSTRUCTIONS

1. Fry the soy beans: soak the soybeans overnìght. Draìn and pat dry wìth a cloth or kìtchen paper. Pour oìl and soybeans ìnto a cold wok (or a fryìng pan). Fry on a medìum low heat untìl the beans are nìcely browned. Draìn the excess oìl through a sìeve. Set asìde.
   
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5. See / visit original recipe 👩~🍳 --->  HERE............

source http://www.toprecipespedia.com/2019/01/hot-and-sour-glass-noodle-soup.html

source https://nycmyfood.blogspot.com/2019/01/hot-and-sour-glass-noodle-soup.html

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