Sichuan cold noodles

Method

1. 1 Simmer soy sauce with palm sugar and cinnamon for 15 minutes, then strain to obtain a sweet, restored soy sauce.
2. 2 The authentic sweet soy sauce is what distinguishes the Sichuan version from the sesame sauce version, which does not contain ground sesame seeds.
3. 3 Pour 190-degree oil over crushed dried chilies and Sichuan peppercorns to make chili oil.
4. 4 Boil the fresh noodles for 3 minutes, then rinse with cold water and fan to cool and dry.
5. 5 Mix the noodles with sweet soy sauce, chili oil, and vinegar.
6. 6 Blanch the bean sprouts for 40 seconds, then mix them with the crushed roasted peanuts.