Directions

To Prep

1. Soak the soybeans overnight. Drain and pat dry with a cloth or kitchen paper.
2. Pour oil and soybeans into a frying pan. Fry on medium-low heat until the beans are nicely browned. Drain the excess oil through a sieve. Set aside.

To Cook

1. Soak the noodles in warm water for about half an hour until pliable. Bring a pot of water to a boil and put the drained noodles in.
2. Boil until they are cooked, rinse under tap water for a few seconds then drain.
3. Meanwhile, in two serving bowls, mix black rice vinegar, light soy sauce, Chinese chili oil, freshly ground Sichuan pepper, garlic, and salt for the soup.
4. Bring the chicken stock to a boil and then pour half of it into each bowl.
5. Place well-drained noodles into the bowls. Top with fried soybeans and preserved Sichuan pickle. Garnish with coriander and garlic sprouts.