Seasonings
150 g black rice flour, 50 g bread flour, and appropriate amounts of cooked shredded chicken, cooked ham, cucumber shreds, daylily buds, carrot shreds, and cilantro leaves.
Seasonings
20 g minced garlic, 1 teaspoon each of salt and sugar, 1/2 teaspoon MSG, 2 tablespoons sesame paste, and 2 teaspoons each of smoked vinegar, chili oil, and Sichuan pepper oil.
Steps
1. Combine black rice flour, bread flour, salt, and water to form a dough, let it rest briefly, then roll it out and cut into noodles; blanch the daylily buds in boiling water until fully cooked, then drain.
2. In a bowl, dilute the sesame paste with warm water and salt, stirring until it forms a thin paste, then add black vinegar, MSG, sugar, chili oil, and Sichuan pepper oil, and mix well to create the sauce.
3. Bring water to a boil in a pot, cook the black rice noodles until done, then drain and transfer to a bowl. Top with shredded chicken, daylily buds, cucumber shreds, carrot shreds, and ham shreds. Pour the prepared sauce over everything, then sprinkle with minced garlic and cilantro leaves before serving.