The formula of the Shacha noodle soup base includes 300g peanut butter, 350g Shacha sauce, 90g rock sugar, 25g salt, 30g chicken essence, appropriate amount of white soup, red oil chili pepper, two spoons of chili powder, and appropriate amount of oil noodles.

Shacha noodles are a special delicacy in the southern Fujian region of Fujian Province, Taiwan and Southeast Asia. Chinese Shacha noodles are divided into flavors such as Southern Fujian Shacha and Guangdong Chaoshan Shacha.

The beauty lies in the preparation of the satay sauce, which is used to make the soup.

The main ingredients of Shacha sauce are composed of more than ten kinds of ingredients such as dried shrimps, dried fish, onions, garlic, ginger, etc. They are fried and crispy and then ground finely to make Shacha sauce for later use.

The recipe of Shacha noodle soup is as follows: Ingredients: 300g peanut butter, 350g Shacha sauce, 90g rock sugar, 25g salt, 30g chicken essence, appropriate amount of white soup, two spoons of red oil chili pepper/chili powder, appropriate amount of oil noodles, appropriate amount of fish balls, 1 lettuce,

3 shrimps.

Step 1. On low heat, put a little oil in the pot, add the Shacha sauce and stir-fry for a few times, then add the peanut butter and slowly fry it with a spoon.

Cook until combined and the red oil can be seen.

Step 2. Add rock sugar, chicken essence, salt, MSG, and red oil chili pepper.

Step 3. Lower the heat, slowly add the white soup, and continue stirring until you feel the soup is enough.

Serve out.

(I cooked it thicker, according to personal taste.) Step 4. Cook all the ingredients (add the noodles later) and boil water in a separate pot to cook the noodles.

When it's almost cooked, add lettuce, scald until cooked, and serve.

Step 5. A small amount of noodle soup is enough. There is no need to submerge the noodles. Add ingredients, sand tea soup base, and mix well.