Hot and sour noodles After the instant noodles were invented in Japan, the same method was introduced for hot and sour noodles in Sichuan. One example is Baijia Instant Noodles. Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness. Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic. The preparation for hot and sour noodles is relatively easy and quick if you have all the right ingredients handy. For these
Chili powder may vary from mild to very hot. Hot varieties are called "cheongyang-gochugaru", since they are made from hotter cheongyang chili peppers rather than regular Korean reds. Chili powder blends are composed chiefly of chili peppers and blended with other spices including cumin, onion, garlic powder, and sometimes salt. The chilis are most commonly either red chili peppers or cayenne peppers, which are both of the species "Capsicum annuum". As a result of the various potential additives, the spiciness of any given chili powder is variable. The first commercial blends of chili powder in the U.S. were created by D.C. Pendery