Rice noodles in a pot has always been my favorite when I was in school. I remembered it was a cold winter, I ordered a rice noodles in a pot. The chef added tomato sauce, and stir fried it with home-made suan cai. When it is served to the table, the hot noodles instantly warmed me up in a cold weather, with the addition of a few drops of black vinegar and chili oil. I still remember the taste until today!
Ingredients:
100g Fresh Rice Noodles
100G Sichuan Pickled Mustard Green (aka. Suancai)
Six to Eight Silk Tofu
60g Oyster Mushroom
Five Woodear Mushroom
180g Tomatoes
One Baby Napa Cabbage
Coriander
8g Slices of Ginger
800ml Broth or Water
Seasonings：
1 Tbsp Soy Sauce
2 Tsp Chili Oil
1/2 Tsp Sichuan Peppercorn Oil
Salt
1Tsp Black Vinegar (Optional)
1 Tbsp Tomatoes Paste (Optional)
Tips：
1.If you are using dry rice noodles, please soak it in water first, and boil it in water until half cooked, then add to the noodles soup
2. Make sure to use Sichuan style mustard green (suan cai), and stir fry it until it's dry to maximize the flavor.
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