Ingredients

• Ingredients OmniPork (Defrosted) – 120 g Sweet Potato Noodles – 160 g Minced Garlic – 1 tsp (5g) Chili Bean Sauce – 2 tbsps (30g) Soybeans – 2 tbsps (30g) Peanut – 2 tbsps (30g) White Sesame – 2 tbsps (18g) Coriander – As appropriate   Broth Seasoning (per bowl): ZhenJiang Vinegar – 2 tbsps (30ml) Light Soy Sauce – 1 tbsp (15ml) Sugar – 1 tsp (5g) Salt – 1/2 tsp (3g) Chili Oil – 1 tbsp (15ml)   Chili Oil: Dried Chili – 40 g Spring Onion (Chopped) – 2 pcs (10g) Ginger (Sliced) – 5 slices (20g) Sichuan Pepper – 1 tbsp (15g) Star Anise – 3 pcs (15g) Oil – 200 ml

Preparation

• Preparation Heat oil in a wok and stir-fry minced garlic until aromatic. Then, add OmniPork and stir in chili bean sauce, set aside. Chili Oil: Soak dried chili, then drain and pat dry chilies. Blend them thoroughly into a paste, set aside. Heat 200ml oil in a wok, stir-fry ginger, spring onion, Sichuan pepper and star anise until fragrant, then turn off heat. Pour oil into the bowl using a sieve to separate the oil and ingredients to make chili oil. Heat oil over medium-high heat and deep-fry peanuts and soybeans until crispy, drain and set aside. Soak sweet potato noodles in warm water for 1 hour until softened. Cook in boiling water until transparent, drain and set aside. Prepare a bowl, add all ingredients of broth, chili oil and boiling water and mix well. Add glass noodles, OmniPork, fried soybeans and peanuts into the bowl. Sprinkle white sesame and top with coriander to serve.