Suan La Fen (Hot and sour noodle soup/酸辣粉)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
Chinese
Suan La Fen (Hot and sour noodle soup/酸辣粉)
Description
Suan La Fen (Hot and Sour Noodle Soup) uses sweet potato glass noodles soaked until pliable, then boiled until translucent and tender. The broth is a blend of vegetable or chicken stock with black rice vinegar for acidity, light soy sauce for saltiness, Chinese chili oil for heat, ground Sichuan peppercorn for numbing spice, minced garlic for pungency, and salt to taste.
Once the noodles are drained, they are served in bowls filled with the seasoned broth. The dish is garnished with fried soybeans or roasted peanuts to add crunch, chopped preserved Sichuan pickles for brininess, scallions for freshness, and optional coriander for herbal notes.
The interplay of hot, sour, salty, and numbing flavors combined with slippery noodles and crunchy garnishes makes this a classic Sichuan street food dish balancing texture and taste.
Fried soybeans are prepared by soaking dried soybeans overnight, drying, and pan-frying in a little oil until browned and crispy, then draining excess oil on paper towels. This garnish adds texture and richness.
Ingredients
- 7 oz sweet potato glass noodles or mung bean vermicelli (aka bean thread noodles)
- 2 cup stock vegetable or chicken, unsalted
- 2 tablespoon black rice vinegar i.e. Zhenjiang/Chinkiang vinegar
- 1 tablespoon soy sauce light
- 2 tablespoon Chili oil or to taste, Chinese style
- ¼ teaspoon Sichuan peppercorn ground
- 2 clove garlic minced
- salt to taste
For the garnish
- 2 tablespoon soybeans or roasted peanuts, fried (see note
- 2 tablespoon Sichuan pickle aka Zha Cai/榨菜, chopped, preserved
- scallions or garlic sprouts
- Coriander optional
Instructions
Prepare the noodles
- 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
- Fried soybeans are made by soaking dried soybeans overnight, drying thoroughly, then frying in oil until browned and crispy.
- Drain fried soybeans on paper towels to remove excess oil before serving.
- Sichuan pickles (Zha Cai) add an essential briny crunch and are a key garnish for authenticity.
User Reviews
Overall Rating
5
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