Yi Ji Spicy and Sour Noodles

Yi Ji Spicy and Sour Noodles

　　Yi Ji Spicy and Sour Noodles may taste “overly strong” at first bite, but once you get used to it, you’ll find it “very satisfying”—the sourness and spiciness are “just right,” the noodles are “smooth and chewy,” and there are “quite a lot” of toppings. The minced meat is “fragrant and tender,” the pickled vegetables are “refreshing,” the soybeans are “crispy,” and by the end, you’ll even “finish the soup.” As for the environment, it’s “just like any typical snack shop,” the place is “too small,” there are “too many people,” and often “there’s no seating,” so you have to “stand and eat holding a bowl.”

The steps to make spicy and sour noodles are very simple—the key lies in the seasoning.

Ingredients: noodles, chopped scallions, minced ginger, mashed garlic, pea shoots, cilantro, shredded fried vegetables, chopped celery, soy sauce, vinegar, chili oil, sesame oil, lard, fried crispy peanuts and soybeans, Sichuan peppercorn powder, pepper, MSG, chicken bouillon, salt, sesame seeds, and broth made from chicken soup or bone stock.

First, soak the dry noodles in water heated to 50–60 degrees Celsius for 10 minutes to soften them.

Then, boil a pot of water. While the water is heating, prepare a large bowl by adding sesame seeds, minced ginger, mashed garlic, chopped celery, Sichuan peppercorn powder, MSG, chicken bouillon, pepper, salt, soy sauce, vinegar, sesame oil, chili oil, and set aside. Add broth, chopped scallions, and lard as the base. When the water boils, put the softened noodles into the boiling water for about half a minute, then scoop them out and place them in the bowl with the base. Finally, blanch the pea shoots in hot water, add pickled vegetables, fried crispy peanuts and soybeans, along with cilantro—and your authentic spicy and sour noodles are ready.