Exclusive Red Oil Rice Noodles

Name: Exclusive Red Oil Rice Noodles
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste rice noodles; to taste Kelp; to taste Green vegetables; to taste Tofu skin; to taste Tofu puff; to taste Mung bean sprouts; to taste Dried tofu; to taste Sichuan peppercorn sauce; to taste Black pepper; to taste Salt; to taste Soy sauce; to taste Pixian bean paste; to taste Sichuan pepper powder; to taste chopped green onions; to taste Coriander

Fiery rice noodles in a crimson chili-oil broth built on Pixian doubanjiang and Sichuan pepper, loaded with fried tofu, bean puffs and seaweed for spicy depth.

20 minNewMedium Staple Food Boil Numbing

Instructions

1
Wash the dried tofu and cut it into cubes.
2
Wash the tofu puffs and cut each one in half.
3
Soak the kelp until soft.
4
Heat the pan, add a bit more oil, add the dried tofu and stir-fry, stir-fry until the tofu cubes are slightly golden.
5
Add an appropriate amount of Pixian bean paste and stir-fry evenly.
6
Add an appropriate amount of Sichuan pepper paste and stir-fry evenly. If you don't have Sichuan pepper paste, Sichuan pepper oil can also be used.
7
Add an appropriate amount of water. It's even better if you have bone broth or chicken broth.
8
After the pot comes to a boil, add the tofu puffs and bring it to a boil again.
9
Season according to your taste by adding salt, pepper, a little Sichuan pepper powder, and soy sauce.
10
Wash the other side dishes and cut them.
11
Add water to the pot and bring it to a boil, then put in the side ingredients and blanch them until cooked.
12
Scoop out an appropriate amount of vegetables and place them in a bowl as a base.
13
Cook the rice noodles until slightly soft, then take them out and put them into a bowl.
14
Pour the red oil soup over it, and sprinkle with an appropriate amount of chopped scallions and cilantro.