Spicy Rice Noodles
by Yueyue Yushi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Soak dry rice noodles in advance to soften.
2. Wash dried kelp shreds and soak softly; wash soybean sprouts and green vegetables for later use.
3. Wash the tofu skin and cut into thin strips; chop the mustard.
4. Take a large bowl and mix in salt, sesame oil, pepper powder, light soy sauce, vinegar, and chili oil according to your taste.
5. Pour in boiling water and use broth to taste better.
6. Put water in a pot and bring to a boil, first add soybean sprouts, then add kelp shreds and tofu skin shreds and cook for a while, remove and set aside.
7. Add the soaked rice noodles and cook until soft (the hardness depends on your preference).
8. Add the vegetables and boil them.
9. Remove the rice noodles and put them in the bowl prepared in step 5, add green vegetables, appropriate amount of soybean sprouts, shredded tofu, shredded kelp, and finally sprinkle with chopped mustard and green onion.
Tips:There is no ready-made prickly ash powder to stir-fry the prickly ash on a low fire to create a fragrance, and roll it into a powder with a rolling pin.
