Sour and Spicy Rice Noodles

Soak Rice Noodles in hot water for 15-20 minutes until pliable, then drain and set aside.

Mince Garlic and Ginger. Slice Scallions, separating white and green parts. Chop Dried Chilies into smaller pieces.

Heat Vegetable Oil in a wok over medium heat. Add Sichuan Peppercorns and Dried Chilies, stir-fry until fragrant, about 1 minute. Remove and discard the peppercorns and chilies, leaving the infused oil.