Soak the noodles in lukewarm water for 30 minutes.
Finely chop the garlic and ginger. Add 2 tbsp water to the ginger. Cut the shallot and coriander into small pieces.
Take a large bowl, 4-5 tablespoons of chili oil, add 2 tablespoon of soy sauce, 5 tablespoons of Chinese dark vinegar, 1 tablespoon of sesame oil, 1/2 teaspoon of Sichuan pepper powder, 1/2 teaspoon of 5 spices, 1 tbsp preserved mustard, ginger water and garlic, 200ml of hot veggie stock/soup
Boil water and cook the sweet potato noodles until it’s translucent and al dente, drain the water and add them to the bowl
Add 1tbsp Zajiang(check previous Reel for recipe), 1 tbsp fried soy beans, 1 tbsp the fried peanuts (recipes coming up), 1 tbsp pickled long beans (check the pickling Reel for recipe), scallion and coriander