Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

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5 from 12 votes

Suan La Fen is a spicy, tangy noodle soup featuring sweet potato noodles and a broth enriched with chili oil, Chinkiang vinegar, soy sauce, and optional Sichuan peppercorn. Ground pork cooked with Shaoxing wine and pickled mustard greens adds savory depth, with optional toppings like roasted peanuts and cilantro enhancing texture and aroma. The noodles are prepared al dente and served with the hot broth poured over, creating a vibrant, flavorful dish.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 1 to 2 servings

Calories: 452 kcal

Course: Soup

Cuisine: Chinese

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 1 to 2 servings

Amount Per Serving

Calories 452

% 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.