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
Ants climbing a tree include rice vinegar, soy sauce, vegetable oil, sesame oil, scallions, garlic, ginger, and chili paste. To make the "ants", meat is marinated for a short time at room temperature while the noodles are soaked to soften. In a wok, oil is heated until almost smoking. The scallions, garlic, and ginger are cooked slightly in the wok before the marinated meat is added. The softened noodles are added to the wok to soak up the flavor and juices. Dry noodles that have not yet been softened can also be fried in hot oil to add texture to the dish. The noodles