The toppings crushed peanuts, green onions, and cilantro make this very fresh and inviting. Thin noodles work good, if you can get fresh lye noodles that would give authentic flavor. This recipe uses sesame oil instead of lard. I followed China Sichuan Food for this recipe but modified to make it vegan. Also, since we are intolerant to MSG, didn't use in my recipe. The black vinegar is replaced with rice vinegar in my recipe.
The red oil, which is really spicy, gives the characteristic flavor to the noodles. Anywhere from one t three tablespoons can be added according to the level that you can handle. One tablespoon was spicy to us. Add as per preference.With more oil, the soup base gets a characteristic fiery red color.
Along with the toppings, this was an amazing noodle bowl. he fresh ginger, cilantro along with the spicy kick from oil was adding to the deliciousness of this noodle. The crunchy peanuts were awesome in each bite.