From, The food of Sechuan, by Fuchsia Dunlop (p. 366):
- 200g dried sweet pot noodles
- 2 handful of bean sprouts / shiitake or enoki
- 2 TBSP. thinly sliced scallions
- 2 TBSP. finely chopped mustard tuber (zhacai)
- 2 TBSP. finely chopped celery
- 2 TBSP. crisp deep friend soy beans
Seasonings:
- 2 tsp. finely chopped garlic
- 1 tsp. ground roasted sechuan pepper kernels OR: 1 tsp sichuan pepper oil
- 1/4 tsp. salt
- 4 tsp. Chinkiang vinegar
- 1 TBSP. light soy sauce
- 1/4 tsp. dark soy sauce
- 3-4 TBSP. chile oil + 1 TBSP. sediment
- 2 TBSP. (optional )