Sweet and sour cold noodle soup with garlic chives and peanuts
Inspired by sa pie noodles from Yunnan, this cold noodle broth is ideal for hot days.
Servings: 1 serving
Ingredients
- 175 millilitres cold stock nothing salty
- 4 teaspoons white sugar
- 4 teaspoons fresh lime juice
- 2 teaspoons black vinegar
- ¼ teaspoon salt
- ¼ teaspoon mushroom seasoning powder (see notes)
- â…› teaspoon lime zest
- 20 grams finely chopped garlic chives heaped ¼ cup
- 5 grams coriander, including small stems
- 2 grams fresh dill fronds scant 1 tablespoon
- 60-75 grams dried extuded rice noodles (see notes)
- 1 ½ tablespoons roasted roughly chopped peanuts
- Toasted chilli powder (prik pon) to taste (see notes)
- Sliced fresh bird's eye chillies to taste
Instructions
- Combine the cold stock, sugar, lime juice, black vinegar, salt, mushroom seasoning powder and lime zest in a bowl with some space left for adding noodles and cabbage. Give it a stir, add the herbs, and pop the bowl back in the fridge for 20-30 minutes.
- Meanwhile, cook the rice noodles per packet instructions and strain. Dump them into some cold water to stop the cooking, strain again, and plop them on a dish alongside the shredded cabbage.
- Remove the stock from the fridge, give it another stir, add the peanuts, fresh chillies, and toasted chilli powder. Serve with the cooled noodles and cabbage.
Notes
I use Lee Kum Kee brand mushroom seasoning powder, which is the most commonly available brand in the UK. You can also use MSG.
You can buy toasted chilli powder at Thai markets, or you can make it yourself.
With regards to noodles, look for something like Vietnamese bún noodles or Guilin rice sticks. Or, if you've got a handheld noodle press, have a look at my post on how to make rice vermicelli from scratch.