Clear Noodles in Chili Sauce Recipe, How to Cook Clear Noodles in Chili Sauce

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Clear Noodles in Chili Sauce

Chinese name: 川北凉粉 (chuān běi liáng fěn)
Style: Sichuan (Szechuan) Cuisine
Characteristic: Clear noodles in chili sauce tastes a little bit hot, fresh, soft and pleasant.

Having a history of over 90 years, clear noodles in chili sauce has been well-known in Sichuan since it was first produced. Noodles can be made from rice, green beans, peas or other beans, while the clear noodles in this dish are usually made of peas of high quality after being hulled.

Ingredients:
clear noodles, 400 g

Preparation: cut clear noodles into slices that are cut again into straps or just cut into thin slices. Put them into a soup plate.

Seasonings：
half a teaspoon salt
half a teaspoon sauce
half a teaspoon prickly ash seeds powder
1 teaspoon sesame oil
half a teaspoon chicken bouillon (or monosodium glutamate)
2 teaspoons mashed garlic
2 teaspoons mashed green onion
2 teaspoons chili powder
2 teaspoons vinegar

Steps to Make Clear Noodles in Chili Sauce

Step 1: Mix together the mashed garlic and green onion, chili powder, prickly ash seeds powder, salt, chicken bouillon, sesame oil, vinegar and sauce. Add into the clear noodle slices.

Place a wok over high heat until hot. Add 1 tablespoon oil to be heated up to about 90℃ (194℉). Spoon the oil out and pour in the seasonings, adding in the clear noodles.

Stir it well with chopsticks or a wooden spoon until all the materials are mixed up. Finally, pour it into a prepared porcelain plate.

A plate of tasty clear noodles in chili sauce comes out which can be eaten singly or with rice ready to be served.

Legend about Clear Noodles in Chili Sauce

Years ago, a peasant named Xie Tianlu sold clear noodles in a shelter. His clear noodles was praised by all of the customers because of the uniqueness of the uniqueness of the combination of seasonings with the noodles. Later, another peasant Chen Hongshun did a thorough study of the techniques for making clear noodles, adopted Xie Tianlu's good points and improved them. Chen Hongshun selected fresh peas and ground them, and then he paid great attention to the heat control when making the clear noodles. Thus, Chen's noodles are clear but not transparent, thin but not broken superior of Xie's. Soon, Chen's clear noodles became well-known in northern Sichuan, hence its name.

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