Suan La Fen
User Reviews
5
Suan La Fen
Description
Suan La Fen uses dried sweet potato noodles cooked until tender and rinsed in cold water to maintain chewiness. Fried soybeans contribute a crunchy texture and roasted aroma, enhanced by stir-fried garlic and ginger. The broth combines chicken, pork, or vegetable stock with a blend of soy sauces, black vinegar, chili oil, Sichuan peppercorn, and chili flakes, producing a complex sour and spicy flavor profile typical of the dish's name. Pickled mustard stems add a fermented tang and crunch, while toasted sesame seeds and chopped herbs garnish the noodles, completing the vibrant bowl.
The dish serves as a comforting, spicy noodle soup with distinct textural contrasts from the tender noodles and crunchy soybeans or nuts. It can be enjoyed as a warming meal with layered flavors and a balance between sour, spicy, and umami notes.
The recipe notes that prep time excludes the optional step of roasting soybeans or peanuts, which enhances the dish's fragrant and savory qualities.
Ingredients
- 3 tablespoons soybeans or roasted peanuts, roasted
- 100 g dried sweet potato noodles (100g = 3.5 oz.)
- 2 1/2 cups stock chicken, pork, or vegetable stock, low sodium
- 1 lice ginger (minced)
- 2 cloves garlic (minced)
- 1 teaspoon sesame seeds toasted
- 1 teaspoon Sichuan chili flakes (or to taste; can substitute regular pepper flakes)
- 3 tablespoons vegetable oil
- 2 tablespoons Chinese black vinegar (or to taste)
- 2 tablespoons soy sauce or to taste, light
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorn powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon Chili oil (or to taste; you can use our homemade chili oil, or any Lao Gan Ma chili sauce)
- 1/4 cup pickled mustard stems (za cai; or any pickled vegetable you have on hand)
- 1 scallion (finely chopped)
- 1 tablespoon cilantro (chopped; or to taste)
Instructions
- You can use store-bought roasted soybeans or peanuts, but if using dried soybeans like I did, soak them for at least 3 hours and drain thoroughly. Over low heat, add a few tablespoons of vegetable oil, and wok-fry the soaked soybeans for at least 15 minutes, until fragrant and nutty. Remove from the wok and set aside to cool completely (leave any remaining oil in the wok behind to cook the rest of the dish). If wok-frying peanuts, follow these instructions for traditional Wok Roasted Peanuts.
- Bring a pot of water to a boil, and cook the noodles according to package instructions. Some brands may require you to soak the noodles overnight, but you can simply boil them until relatively tender (they’ll still be chewy). Once cooked, drain and rinse in cold running water. Set aside.
- Heat your stock in a separate pot. Keep it at a low simmer. If you don’t have stock, you can use hot boiling water.
- To the bottom of your noodle bowl, add the ginger, garlic, sesame seeds, and pepper flakes. Heat 3 tablespoons oil until it’s shimmering and smoking lightly, and pour over the ingredients in the soup bowl. They’ll sizzle and become fragrant!
- Stir the sizzling ingredients, and add the vinegar, soy sauces, sugar, Sichuan peppercorn powder, white pepper, sesame oil, and chili oil.
- Pour the hot stock into the bowl, and mix well. Add the cooked noodles, and top with the pickled mustard stems, scallions, cilantro, and roasted soybeans/peanuts. Taste for seasoning and adjust if needed. Serve!
Notes
- Soak dried soybeans at least 3 hours before use for frying to achieve the right texture and flavor.
- Roasting the soybeans or peanuts prior to adding improves the nutty taste and aroma.
- Adjust soy sauce and black vinegar quantities to balance sourness and saltiness to taste.
User Reviews
Overall Rating
5
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