One bag of alkaline noodles
Seaweed, cucumber, pickled (Da Tou mustard tuber), mung bean sprouts, pickled long beans
Minced garlic, salt, chicken essence, white pepper, light soy sauce, aromatic vinegar, chili oil, Pixian bean paste, chopped pepper sauce, sesame paste, Sichuan peppercorn water
Bring a large pot of water to a boil. Add the alkaline noodles and cook until the water returns to a boil, then add a small amount of cold water. Repeat this process three to four times until the noodles are cooked through. Drain the noodles using a colander.
Transfer the drained noodles into ice-cold boiled water to cool them quickly. Then drain the noodles thoroughly and toss with sesame oil to prevent sticking.
Cut the seaweed, cucumber, and pickled mustard tuber into thin strips. Blanch the mung bean sprouts in boiling water and drain. Finely chop the pickled long beans.
Mix the minced garlic, salt, chicken essence, white pepper, light soy sauce, aromatic vinegar, chili oil, Pixian bean paste, chopped pepper sauce, sesame paste, and Sichuan peppercorn water into a seasoning sauce.
Place the noodles at the bottom of a bowl, arrange the cucumber, seaweed, pickled mustard tuber, and mung bean sprouts on top, and drizzle with the prepared sauce. Serve immediately.
