These noodles are a perfect combination of spicy, tangy, and salty. Suan La Fen (酸辣粉), or hot and sour noodle soup, is a signature Sichuan dish. It often uses potato or sweet potato noodles and is served in a spicy savory broth with loads of toppings. If you love that numbing tingly Sichuan spice, I guarantee you'll love this!
The history of Chinese Suan La Fen Noodles is believed to have originated in the Sichuan province. Sichuan cuisine, renowned for its bold and complex flavors, is famous for incorporating spicy and numbing ingredients like Sichuan peppercorns, chili peppers, and vinegar. Suan la fen reflects this culinary tradition, combining spicy and sour elements to create a distinctive and flavorful dish.
The dish is primarily characterized by its flavorful broth, which is both spicy from chili oil or chili paste and tangy from vinegar or other sour ingredients. The broth is often enriched with aromatic spices like Sichuan peppercorns, garlic, and ginger, which contribute to its complex flavor profile.
It's particularly popular during colder months or as a comforting meal any time of the year. It's known for its bold and intense flavors, combining the heat from the spicy elements with the tanginess of the sour components, creating a satisfying and invigorating culinary experience. Suan la fen is often garnished with chopped green onions, cilantro, and sometimes crushed peanuts for added texture and flavor.
Prefer watching? Click here: Hot and Spicy Glass Noodle Soup
Hot and Spicy Glass Noodle Soup
Total time: 20 minutes | Servings: 1 large bowl | Level: Easy |
Course: Lunch, Dinner
Cuisine: Sichuan
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Equipment:
Ingredients:
Base:
3.5 oz dried sweet potato noodles (100 grams)
2 cups low sodium chicken stock (400 grams) **sub for vegetable if vegetarian
1 tsp ginger, minced (2.8 grams)
2 cloves garlic, minced
1 tsp roasted sesame seeds (3 grams)
1 tsp Sichuan chili flakes (2.8 grams)
3 tbsps vegetable oil (36 grams)
2 tbsp Chinese vinegar (28 grams)
1 tbsp light soy sauce (17 grams)
1 tbsp dark soy sauce (17 grams)
1 tsp sugar ( 3 grams)
1/2 tsp Sichuan peppercorn powder (1.5 grams) or 2 tbsp lightly crushed Sichuan peppercorn (30 grams)
1/4 tsp black pepper (0.8 grams)
1 tsp sesame oil (3 grams)
1 tbsp "Ma La"chili oil (14 grams) **I used my mom's homemade one!
Toppings:
Hotpot fatty beef
Cilantro or parsley, chopped
Sichuan chili flakes
Peanuts (traditionally added into this dish! I have a peanut allergy so I gladly omitted)
Directions:
Bring a pot of water to a boil, and cook the glass noodles according to package instructions Once fully cooked, drain and rinse, cold running water and drizzle in some oil to keep the noodles from clumping together.
In a small pot, heat your stock, and reduce to a low simmer once it starts boiling.
In a large bowl, add ginger, garlic, sesame seeds, and pepper flakes. Heat the oil and pour that over the ingredients in the bowl, it will slightly cook it and make everything super fragrant. Mix well.
Next add vinegar, light and dark soy soy sauce, sugar, Sichuan peppercorn powder or Sichuan peppercorn (if using this, I placed the peppercorns in a Mini Wooden Mortar & Pestle Grinding Bowl and crushed it for around 1 minute!), pepper, and "Ma La"chili oil.
Pour the simmering stock into the bowl and mix until well combined. Pace your cooked noodles and desired topping. Enjoy!
Thank you!
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