Sichuan Chilli Oil Mung Bean Noodles, also known as Suan La Fen in Chinese, is a popular and spicy street food dish from Sichuan cuisine. It features mung bean noodles, also called glass noodles or cellophane noodles, coated in a flavorful and spicy chili oil sauce. Here’s a description of how to prepare this dish:
Ingredients:
Mung bean noodles (glass noodles or cellophane noodles)
Sichuan chili oil (store-bought or homemade)
Soy sauce
Black vinegar
Sesame oil
Garlic, minced
Ginger, minced
Green onions, chopped
Sichuan peppercorns, toasted and ground (optional)
Salt, to taste
Water, for boiling the noodles
Instructions:
Cook the mung bean noodles according to the package instructions. Typically, they are soaked in hot water until soft and then drained. Rinse them with cold water to remove excess starch and keep them from sticking together.
In a mixing bowl, combine the Sichuan chili oil, soy sauce, black vinegar, sesame oil, minced garlic, minced ginger, and chopped green onions. You can adjust the quantities of these ingredients according to your desired level of spiciness, saltiness, and sourness.
If desired, you can also add toasted and ground Sichuan peppercorns to the sauce for a numbing and fragrant flavor. Sichuan peppercorns are a key ingredient in Sichuan cuisine.
Once the noodles are cooked and drained, place them in a serving bowl.
Pour the prepared chili oil sauce over the noodles. Toss the noodles gently to ensure they are well coated with the sauce.
Taste the noodles and adjust the seasoning with salt, if needed.
You can serve the Sichuan Chilli Oil Mung Bean Noodles at room temperature or chilled. They are typically enjoyed as a cold dish.
Garnish the noodles with additional chopped green onions for freshness and color.
Sichuan Chilli Oil Mung Bean Noodles are known for their fiery and numbing flavors, making them a popular choice for spice lovers. They are a great option for a quick and flavorful meal, and you can also customize the dish by adding other ingredients such as blanched vegetables, tofu, or shredded chicken for added texture and protein.
