Noodles with Seasoned Sauce

Noodles with Seasoned Sauce

　　Noodles with Seasoned Sauce are not commonly eaten. The noodles used for this dish are usually machine-made noodles bought from the market or homemade hand-pulled noodles. The sauce for this dish is mixed, which is why it’s called “Seasoned Sauce Noodles.” First, wash mung bean sprouts and spinach, chop them up, blanch in boiling water, then drain and set aside. Also, prepare some shredded cucumber. Take a bowl, add fermented bean curd soup, sesame oil and vinegar, and mix with some water to dilute. Heat oil in a pan, and once hot, add Sichuan peppercorns. When the peppercorns turn black, remove and discard them, then pour the peppercorn-infused oil into the bowl. Add some salt, then adjust the flavor with a bit more water. When eating, first scoop the cooked noodles into the bowl (in summer, you can rinse the noodles in cold water), then add some bean sprouts, spinach, and shredded cucumber. Next, scoop in a few small spoonfuls of the peppercorn oil and the prepared fermented bean curd sauce. Finally, don’t forget to add some sesame paste—otherwise, it won’t be fragrant enough. The noodles are fragrant, sour, and extremely refreshing.