Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)
User Reviews
5
Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)
Description
Suan La Fen combines chewy sweet potato noodles with a hot and sour broth seasoned by chili oil and dark soy sauces, balanced by the acidity of Chinkiang vinegar. Ground pork sautéed with Shaoxing wine and pickled mustard greens brings an umami richness to this noodle soup. Optional Sichuan peppercorn ground adds a mild numbing spice, contributing to the characteristic flavor profile.
The broth is assembled by dividing seasonings between serving bowls, over which hot chicken broth is poured to achieve the desired intensity. The noodles are boiled until al dente then rinsed in cold water to halt cooking, maintaining a firm texture. Toppings of roasted peanuts provide crunch, while cilantro or green onions add fresh brightness. Pickled mustard greens offer a tangy complement.
Traditionally served in individual bowls, this dish can be adjusted to serve one or multiple portions. Variations include using vegetarian broth or substituting roasted peanuts directly, which may be warmed to enhance crispness. The recipe recommends gentle roasting raw peanuts with Shaoxing wine for enhanced flavor.
Ingredients
Meat topping (Optional)
- 1 teaspoon peanut oil
- 4 oz (125 g) ground pork
- 2 teaspoons Shaoxing wine (or dry sherry)
- 1 teaspoon dark soy sauce (use 2 teaspoons if not using Sui Mi Ya Cai)
- 2 teaspoons Sui Mi Ya Cai (Optional) (Footnote 1)
Broth (Divide the ingredients below, Footnote 2)
- 2 green onions , sliced
- 2 cloves garlic , grated
- 2 tablespoons Chili oil homemade
- 2 tablespoons Chinkiang vinegar
- 2 tablespoons soy sauce light
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/8 teaspoon Sichuan peppercorn Optional, ground
- 2 cups chicken broth (*Footnote 3)
Noodles
- 7 oz (200 g) sweet potato noodles or 4 oz./ 120 g dried sweet potato noodles, fresh
Other toppings
- peanuts Footnote 4, roasted
- cilantro or green onions, chopped
- pickled mustard greens or other Chinese pickles) (Optional, tube form
Instructions
Prepare the meat toppings
- Heat oil in a medium skillet over medium-high heat until hot. Add the pork and spread it out. Let cook until the bottom is browned. Break apart the pork and flip to cook the other side until just cooked through.
- Pour in the Shaoxing wine, soy sauce and add the Sui Mi Ya Cai, if using. Stir and cook until the sauce is fully absorbed and mixed well. Transfer the pork to a plate and set aside.
Make the broth
- Divide all the ingredients evenly (except the chicken broth) and add them into two medium-sized bowls. Or add everything into one big bowl. (*Footnote 2)
- Add the chicken broth to a small saucepan and bring to a full boil over medium-high heat. When the broth comes to a boil, turn to low heat to keep the broth hot.
Prepare the noodles
- While heating up the broth, prepare the noodles according to the package instructions. Boil the noodles until al dente, then rinse a few times with cold tap water to stop cooking. Drain and set aside.
Assemble
- When everything is ready and you’re ready to serve, pour 1 cup of the broth into each bowl with all the broth ingredients.
- Divide and transfer the noodles into the bowls with the broth. Add the pork topping if using. Garnish with roasted peanuts, chopped cilantro or green onions, and pickled mustard tube. Serve hot.
Notes
- Sui Mi Ya Cai, chopped pickled mustard greens with a sweet-savory fermented taste, adds depth but can be omitted if unavailable.
- Seasonings may be divided and added to individual bowls before pouring hot broth to ensure balanced flavor per serving.
- For a vegetarian version, substitute chicken broth with boiling water or mushroom-based bouillon for savory taste.
- Roasted peanuts enhance texture; heating them gently before serving improves crispness. When using raw peanuts with skins, soak, dry, then roast with oil and Shaoxing wine for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1to 2 servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 452kcal | 23% |
| Carbohydrates | 52.9g | 18% |
| Protein | 16.2g | 32% |
| Fat | 18.7g | 29% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 21mg | 7% |
| Sodium | 2193mg | 91% |
| Potassium | 431mg | 9% |
| Fiber | 0.6g | 2% |
| Sugar | 13.8g | 28% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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