Soak glass noodles in warm water for about half an hour until pliable.
Bring a pot of water to a full boil. Add the noodles and boil them until they become translucent and are just cooked through. The process is quick, so remain vigilant to prevent overcooking. Taste the noodles if you’re unsure of their doneness.
Prepare the soup
While waiting for the noodles to cook, heat the stock until simmering. Pour it into two serving bowls.
Add black rice vinegar, light soy sauce, Chinese chili oil, Sichuan pepper, and minced garlic (remember, the quantities in the ingredient list are for two bowls). Stir well, then taste. Add a little salt if necessary.
Assemble the dish
Put drained noodles into the bowls. Top with fried soybeans and preserved Sichuan pickle. Garnish with scallions and coriander if using.
Notes
How to make fried soybeans:
Soak dried soybeans overnight. Drain and pat dry with paper towels.
Pour a little oil and the soybeans into a wok/skillet. Fry over medium heat until the beans are nicely browned and crispy.
Transfer the beans onto paper towels to absorb any excess oil.