Spicy and Fragrant Luosifen Noodle Soup

Ingredients

• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 200g (7 oz) shrimp, peeled and deveined (or substitute with tofu for vegetarian version) 200g (7 oz) shrimp, peeled and deveined (or substitute with tofu for vegetarian version)
• 100g (3.5 oz) fermented bamboo shoots 100g (3.5 oz) fermented bamboo shoots
• 50g (1.75 oz) roasted peanuts, crushed 50g (1.75 oz) roasted peanuts, crushed
• 50g (1.75 oz) pickled mustard greens, thinly sliced 50g (1.75 oz) pickled mustard greens, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon black vinegar 1 tablespoon black vinegar
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 teaspoon chili bean paste 1 teaspoon chili bean paste
• Fresh cilantro and green onions, for garnish Fresh cilantro and green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, sliced chili peppers, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant.
2. 2.
   Add the chicken or vegetable broth to the pot and bring it to a boil. Reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
3. 3.
   While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
4. 4.
   In a separate pan, heat a tablespoon of vegetable oil over medium heat. Add the shrimp (or tofu) and cook until they are pink and cooked through. Remove from heat and set aside.
5. 5.
   Add the fermented bamboo shoots, soy sauce, black vinegar, and chili bean paste to the simmering broth. Stir well and let it cook for another 5 minutes.
6. 6.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot broth over the noodles, making sure to distribute the bamboo shoots evenly. Top with cooked shrimp (or tofu), crushed peanuts, and pickled mustard greens. Garnish with fresh cilantro and green onions.
7. 7.
   Serve the Spicy and Fragrant Luosifen Noodle Soup hot and enjoy!

Treat your ingredients with care...

• Rice noodles — Cook the rice noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent sticking.
• Fermented bamboo shoots — If using canned fermented bamboo shoots, rinse them thoroughly before adding to the soup to remove any excess saltiness.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan over low heat for a few minutes until fragrant. Grind them using a mortar and pestle or a spice grinder before adding to the soup for maximum flavor.

Tips & Tricks

• For an extra kick of heat, add a few drops of chili oil to the soup just before serving.
• Customize the toppings according to your preference. You can add bean sprouts, sliced mushrooms, or even a soft-boiled egg for added richness.
• Adjust the spiciness by adding more or less chili peppers and chili bean paste according to your taste.
• If you prefer a thicker broth, you can dissolve a teaspoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Leftover Luosifen can be refrigerated and reheated the next day. The flavors will continue to develop, making it even more delicious.

Serving advice

Serve the Spicy and Fragrant Luosifen Noodle Soup piping hot in individual bowls. Provide chopsticks and a spoon for easy enjoyment. Encourage your guests to mix the toppings and noodles into the broth before taking each bite to fully experience the flavors.

Presentation advice

To enhance the visual appeal of the dish, arrange the toppings neatly on top of the noodles and garnish with a sprig of fresh cilantro. The vibrant colors of the pickled mustard greens and chili peppers will add a pop of color to the soup.