300 g longevity noodles (cooked)
1 stalk spring onions (chopped)
60 g salted peanuts (crushed)
1 L chicken stock
2 tbsp light soy sauce
1 tsp garlic (minced)
1 tsp chinese sesame paste
25 ml szechaun chili oil (or as desired)
salt and sugar to taste
½ packet preserved szechuan vegetables (chopped)
100 g ground chicken
1 tsp ginger (minced)
1 tsp chili powder
1 tbsp light soy sauce
30 ml vegetable oil
Heat up the stock and pour over noodles, spoon on the meat topping. Garnish with preserved vegetables, spring onions and salted peanuts.