Boiled Noodles

Boiled Noodles

　　Ingredients: 90g wheat noodles, a suitable amount of pea shoots or mung bean sprouts, crispy pork bits, etc.

　　Seasonings: spicy chili oil powder, salt, monosodium glutamate (MSG), ground white pepper, lard, chopped scallions, clear broth, etc.

　　Cooking method: Boiling. Bring water to a boil in a pot, add the noodles, and cook until they come to a rolling boil for about 1 minute. Then add a little cold water. Once the water boils again, scoop the noodles into a bowl containing lard, blanched pea shoots (blanched), and clear broth. Use chopsticks to arrange them in a “comb-back” style, then add salt, MSG, ground white pepper, spicy chili oil powder, chopped scallions, and crispy pork bits. Serve.

　　Flavor profile: The noodles are springy and crisp, with a spicy and fragrant taste, served in a clear broth—this is a traditional noodle dish from Guiyang.

　　Cooking tips: It’s best to use egg noodles; they should be cooked to just the right firmness. Keep the broth clear, and do not over-blanch the pea shoots.