Chongqing hot & sour noodle

A scrumptious dish bursting with flavour

SERVES 4 Cook 200g softened dried sweet potato or mung bean noodles (soaked in cold water 1 hour to soften and then drained) in a saucepan of boiling water until tender, 8-10 mins. They will still be chewy, but should be fully translucent when cooked. Drain and rinse with warm water, drain again and set aside. Heat 2 tbsp vegetable oil in a small frying pan over medium heat. Add 4 cloves garlic (minced) and stir-fry until fragrant. Add 1 tsp ground Sichuan peppercorns, 1 tsp five-spice powder, ¼ cup chilli oil and ¼ cup light soy sauce and stir. Remove from heat and add ¹/³ cup Chinkiang vinegar. Divide this sauce between four bowls. Divide noodles between the bowls. Top each with a ladle of hot stock (2 cups across four bowl), 4 sliced spring onions, ¹/³ cup ya cai, 2 tbsp roasted peanuts, 1 tbsp sesame seeds and a handful of finely chopped coriander sprigs. Serve immediately.