Zuppa agropiccante con spaghetti di vetro - 酸辣粉

sweet and sour soup with glass/cellophane noodles - 酸辣粉Ingredients:200 g sweet potato glass/cellophane noodles (su-un/soun)2 tbsp dried soy beans2 tbsp oilwaterSoup ingredients:2 tbsp black rice vinegar2 tsp light soy sauce4 tsp chili oil (see recipe)1 tsp Sichuan pepper3 cloves of garlic1/2 tsp salt500 ml chicken stock (see recipe)Garnish:2 tbsp Zha Cai, chopped3 sprigs of coriander, chopped1 spring onion, choppedPreparation:Soak the soy beans in water for 12 hours. Drain and pat dry. Heat the oil in a pan and fry the soy beans until brown and set aside.Soak the noodles in warm water for 30 minutes and then drain. Heat water in a pan and bring to the boil. Then add the noodles and cook until done. Drain under cold water.Pound or grind the garlic and pepper finely. Mix the ingredients for the soup, with the exception of the stock, well together and divide between 2 bowls. Heat the stock in a pan and bring to the boil. Then spoon it into the bowl.Spoon the noodles into the bowls and spoon the soy beans on top. Sprinkle the garnish on top and serve.