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Suan La Fen (Hot and sour noodle soup/酸辣粉)

Slippery noodles served in an intensely flavored broth, Sichuan hot and sour noodle soup is utterly irresistible. It's simple and quick to prepare.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 servings
Course: Main Course
Cuisine: Chinese

Ingredients

  • 7 oz sweet potato glass noodles or mung bean vermicelli (aka bean thread noodles)
  • 2 cup unsalted stock vegetable or chicken
  • 2 tablespoon black rice vinegar i.e. Zhenjiang/Chinkiang vinegar
  • 1 tablespoon light soy sauce
  • 2 tablespoon Chinese chili oil or to taste
  • ¼ teaspoon ground Sichuan pepper
  • 2 clove garlic minced
  • salt to taste
For the garnish
  • 2 tablespoon fried soybeans (see note) or roasted peanuts
  • 2 tablespoon preserved Sichuan pickle aka Zha Cai/榨菜, chopped
  • scallions or garlic sprouts
  • Coriander optional

Instructions

Prepare the noodles
    Cup of Yum
  1. Soak glass noodles in warm water for about half an hour until pliable.
  2. 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
  1. While waiting for the noodles to cook, heat the stock until simmering. Pour it into two serving bowls.
  2. 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
  1. Put drained noodles into the bowls. Top with fried soybeans and preserved Sichuan pickle. Garnish with scallions and coriander if using.

Notes

  • How to make fried soybeans:
  • Soak dried soybeans overnight. Drain and pat dry with paper towels.
  • Pour a little oil and the soybeans into a wok/skillet. Fry over medium heat until the beans are nicely browned and crispy.
  • Transfer the beans onto paper towels to absorb any excess oil.
  • Soak dried soybeans overnight. Drain and pat dry with paper towels.
  • Pour a little oil and the soybeans into a wok/skillet. Fry over medium heat until the beans are nicely browned and crispy.
  • Transfer the beans onto paper towels to absorb any excess oil.