Ingredients200 grams dry rice noodles2 tablespoons vegetable oil1 small onion...

Ingredients200 grams dry rice noodles2 tablespoons vegetable oil1 small onionfinely chopped2 cloves garlicminced1 tablespoon chili bean paste (such as Doubanjiang)1 tablespoon vinegar1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon ground white pepper1 cup chicken or vegetable broth1 cup water100 grams fresh bean sprouts1 small carrotshreddedA few sprigs of fresh cilantrochoppedOptional toppingscrushed peanuts, chili oil, lime wedgesInstructionsPreparationPlace the dry rice noodles in a large bowl and cover with hot water. Let soak for about 20 minutes, or until softened. Drain and set asideCookingHeat the OilIn a large saucepan or wok, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3 minutesAdd Garlic and Chili Bean PasteAdd the minced garlic and chili bean paste. Cook, stirring constantly, for about 1 minute, or until fragrantSeason the BrothPour in the chicken or vegetable broth and water. Stir in the vinegar, sugar, salt, and white pepper. Bring to a boilCook the NoodlesAdd the soaked rice noodles to the boiling broth. Stir gently to separate the noodles and cook for 2-3 minutes, or until tender but still firm to the biteAdd VegetablesAdd the bean sprouts and shredded carrot to the pan. Cook for another minute or until the vegetables are crisp-tenderFinish the DishTurn off the heat and divide the noodles and vegetables evenly into serving bowls. Garnish with chopped cilantro and any optional toppings such as crushed peanuts, chili oil, or a squeeze of limeServing SuggestionsServe immediately while the noodles are still hot and soupy. Enjoy with a fork and chopsticks for a traditional eating experience. You can also serve the Spicy and Sour Rice Noodles with extra chili oil or lime wedges on the side for those who prefer more heat or acidity.NotesThe spiciness of this dish can be adjusted by adding more or less chili bean paste and chili oilYou can swap out the bean sprouts and carrot for other vegetables like green bell pepperscelery, or even small chunks of chicken or tofu for a meatier versionIf you're looking for a vegetarian optionsimply omit the chicken broth and replace it with an additional cup of water or vegetable brothStory Behind the RecipeSpicy and Sour Rice Noodles, also known as Suanla Fen in Chinese, is a popular street food in China, especially in the Sichuan region. Its unique flavor combination of sourness, spiciness, and saltiness is what makes it so irresistible. The dish originated in Sichuan, a province famous for its rich and diverse cuisine, and has since spread throughout China and beyond.The key to this dish is the perfect balance of flavors. The chili bean paste and chili oil give it its signature heat, while the vinegar and sugar create a refreshing sour-sweet taste. The addition of fresh vegetables like bean sprouts and carrot adds a crisp texture and a burst of freshness.Whether you're looking for a quick and easy meal or want to try something new and exciting, Spicy and Sour Rice Noodles are sure to satisfy your taste buds. So grab your fork and chopsticks, and dive into this delicious bowl of Suanla Fen!