「素食」畢業多年，依然忘不了這碗番茄酸湯米線 |【Vegan】Tomatoes & Sauerkraut Rice Noodles in a Pot

Rice noodles in a pot has always been my favorite when I was in school. I remembered it was a cold winter, I ordered a rice noodles in a pot. The chef added tomato sauce, and stir fried it with home-made suan cai. When it is served to the table, the hot noodles instantly warmed me up in a cold weather, with the addition of a few drops of black vinegar and chili oil. I still remember the taste until today!
砂锅米线一直是我上学时候的最爱，尤其对于冬天来说是我心目中最治愈的美食，记得那天很冷也很饿，我点了一份番茄酸菜米粉，店家娴熟的往锅里加入熬的红彤彤的番茄酱，还有自家熬的酸菜，加入高汤鲜美的汤底就完成了，加入配菜和米线一碗鲜美的番茄酸菜米线就完成了，端上桌热腾腾的欢呼声让气氛都温暖了起来，我自然是要再加一点醋和辣椒油，酸爽鲜美那味道我至今都记忆犹新.

Ingredients/食材:
鲜米线 100g Fresh Rice Noodles
四川酸菜 100G Sichuan Pickled Mustard Green (aka. Suancai)
包浆豆腐 6-8块 Six to Eight Silk Tofu
秀珍菇 60g Oyster Mushroom
鲜木耳 5朵 Five Woodear Mushroom
西红柿 180g Tomatoes
娃娃菜心 1个 One Baby Napa Cabbage
香菜 1小把 Coriander
姜片 8g Slices of Ginger
素高汤或水 800ml Broth or Water

调味料/Seasonings：
生抽 1大勺 1 Tbsp Soy Sauce
辣椒油 2小勺 2 Tsp Chili Oil
花椒油 1/2小勺 1/2 Tsp Sichuan Peppercorn Oil
盐巴 适量 Salt
香醋 1小勺(可选) 1Tsp Black Vinegar (Optional)
新疆纯番茄酱 1大勺（可选）1 Tbsp Tomatoes Paste (Optional)

Tips：
1.If you are using dry rice noodles, please soak it in water first, and boil it in water until half cooked, then add to the noodles soup
如果是干米线需要提前发泡单独煮到半熟捞出过凉水再下锅，否则会粘汤
2. Make sure to use Sichuan style mustard green (suan cai), and stir fry it until it's dry to maximize the flavor.
酸菜要选四川酸菜味道才正宗，一定要炒干水汽风味更好

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