1. Heat oil in a saucepan and stir fry peppercorn and chili powder till fragrant. Remove and let cool.
2. In a pot, boil chicken stock and add mushrooms, bell peppers, celery and crabflavored sticks. Allow to cook for 1 min. Then, put in bean vermicelli until heated through.
3. Drizzle desired amount of peppercorn chili oil and serve hot.
