Fried Fish Noodle Soup (鱼粉)

Hengyang Yufen! An absolute classic from Hunan, this rice noodle is a deceptively easy thing to whip up - basically just rice noodles in with a mildly spicy, milky fish soup that is *way* more than the sum of its parts. 0:00 - Hengyang’s Famed Rice Noodles 0:34 - Why Hunan Food is (often) easier to make at home 1:25 - What kind of fish to use? 2:20 - Process Overview 2:49 - What kind of Rice Noodles to use? 3:14 - Boil Rice Noodles, Reserve 3:29 - Shallow Fry, Remove Oil 3:56 - Fry with Chili & Aromatics 4:15 - Add Hot Water, Boil ~8min 4:25 - Add Napa & (Optional) Eggs 4:40 - Season and Serve 4:47 - Re the Zhajiang Country Version INGREDIENTS This makes 2 bowls. Note on scaling up: the quantity of fish that we used (2 fillets) would actually be enough for four bowls (two liters) of soup. So if you want to scale up to 3-4 portions, scale everything up but keep the fish quantity the same. Scaling past that point, you’d probably want to look at increasing the fish quantity. Also, because this recipe is *a