Ingredients
100 g noodles, 150 g tofu pudding, 20 g sweet potato starch, 15 g peanuts, 5 g each of crispy fried soybeans and pickled mustard greens.
Seasonings
Chopped scallions and Sichuan pepper powder, a pinch each, 2 tablespoons soy sauce, 2 teaspoons each chili oil and sesame paste, vegetable oil as needed.
Preparation
1. Place sweet potato starch in a bowl, add 50 g (about 1/4 cup) of water and let it soak until fully absorbed, then stir to form a smooth sweet potato starch slurry.
2. In a small bowl, whisk together sesame paste and soy sauce until smooth, then stir in ground Sichuan pepper and chili oil with chili flakes until well combined.
3. Rinse the pickled cabbage, drain well, and dice into pea-sized pieces; deep-fry the peanuts in warm oil until crispy, remove and let cool, then peel and crush into coarse crumbs.
Steps
1. Add 500 g (about 2 cups) of water to a pot and bring to a boil over medium heat, then slowly pour in the sweet potato starch mixture.
2. Gently stir with a ladle to form a thick sauce, then ladle in the tofu pudding and bring to a boil, then reduce to low heat to keep warm.
3. Cook the noodles in boiling water until done, drain and transfer to a bowl, then ladle the tofu pudding on top.
4. Sprinkle with crispy peanuts, soybeans, and chopped cabbage and scallions, and serve with a side of sesame paste dipping sauce.