Ingredients
300 g (about 10.5 oz) of cellophane noodles (bean thread noodles).
Seasonings
5 g white sugar, 5 g Sichuan peppercorn powder, 25 g chili oil, 50 g soy sauce, 15 g vinegar, and 1 g MSG.
Instructions
1. Soak the vermicelli in hot water until soft, then cut into about 6 cm (2.5-inch) lengths and place in a dish.
2. In a bowl, combine white sugar, vinegar, soy sauce, MSG, and 25 g (about 2 tablespoons) of cold water, then stir to form a sauce.
3. Pour the seasoned broth over the vermicelli, sprinkle with Sichuan peppercorn powder, drizzle with chili oil, and toss well to combine. This dish is bold and intensely numbing-spicy, making it an excellent accompaniment for drinks.