1. Cut spring onion into small pieces, crush the roasted peanuts. 2. get a non-stick pan , add Sichuan Preserved Leaf Mustard, stir fry for about 1 minute(medium heat), then turn the heat off. 3. Boil the noodles until it’s about 90% cooked (when the core of the noodle is still a little bit white), be careful not to overcook the noodles, if you use fresh alkaline noodles, the cooking normally takes only about 1-2 minutes. Take them out (drain the water) when they are still elastic. Put the noodles into a bowl and add spiced oil, soy sauce and half of the chili oil, mix it well 4. Add 1 tbsp of preserved mustard, the rest of the chili oil, roasted peanuts and spring onion. Mix everything well and enjoy
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###Ingredients
* Alkaline Wheat Noodles – Dried: 100g/Fresh: 200g
* Soy Sauce – 4 tbsp
* Spiced Oil/Scallion Oil/ Sesame Oil – 3 tbsp
* Chili Paste – 3 tbsp
* Roasted and Salted Peanuts – 50g
* Sichuan Preserved Leaf Mustard (碎米芽菜) – 50g
* Spring Onion – 1 Stalk
###Instructions
1. Cut spring onion into small pieces, crush the roasted peanuts.
2. get a non-stick pan , add Sichuan Preserved Leaf Mustard, stir fry for about 1 minute(medium heat), then turn the heat off.
3. Boil the noodles until it’s about 90% cooked (when the core of the noodle is still a little bit white), be careful not to overcook the noodles, if you use fresh alkaline noodles, the cooking normally takes only about 1-2 minutes. Take them out (drain the water) when they are still elastic. Put the noodles into a bowl and add spiced oil, soy sauce and half of the chili oil, mix it well
4. Add 1 tbsp of preserved mustard, the rest of the chili oil, roasted peanuts and spring onion. Mix everything well and enjoy
[Source](https://www.instagram.com/p/CyEJKJCKlFH/)