Ingredients
200 g (about 7 oz) fresh noodles, 100 g (about 3.5 oz) silken tofu.
Seasonings
5 g scallions, chopped, dried red chili pepper pieces to taste, 1 teaspoon each salt, MSG, and broad bean paste, 1 tablespoon chili oil, a dash each sesame oil and Sichuan pepper oil, water starch as needed, 3 tablespoons fresh broth.
Steps
1. Remove the stems and seeds from dried red chili peppers, then wash them; cook the noodles in boiling water until done, drain, and place in a bowl.
2. Place a pot over heat, add chili oil and heat until hot. First stir-fry the chopped scallions until fragrant, then add the broad bean paste and stir-fry until it turns red. Next, pour in fresh broth and the tofu pudding, and bring to a boil.
3. Add salt, MSG, broad bean paste, Sichuan pepper oil, and sesame oil, bring to a boil, thicken with a cornstarch slurry, pour over the noodles, and sprinkle with diced Sichuan peppercorns.