Name: Suan La Fen (Hot and Sour Noodle Soup) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 teaspoon peanut oil; 4 oz (125 g) ground beef; 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); 2 green onions, sliced; 2 cloves garlic, grated; 2 tablespoons homemade chili oil; 2 tablespoons Chinkiang vinegar; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 1/2 teaspoon sugar; 1/8 teaspoon ground Sichuan peppercorns (Optional); 2 cups chicken broth; 7 oz (200 g) fresh sweet potato noodles (or 4 oz/120 g dried sweet potato noodles); Roasted peanuts; Chopped cilantro or green onions; Pickled mustard tube (or other Chinese pickles) (Optional)

If you have been craving a dish that brings together bold flavors with a comforting warmth, then this Suan La Fen (Hot and Sour Noodle Soup) Recipe is exactly what your kitchen needs. Bursting with tangy vinegar, spicy chili oil, and the unique texture of sweet potato noodles, this soup delivers a sensational dance of hot and sour notes in every slurp. Whether you’re looking to warm up on a chilly evening or impress friends with a taste of authentic Sichuan-inspired cuisine, this recipe hits the perfect balance of fiery, sour, savory, and satisfying that will quickly become a beloved favorite.

Ingredients You’ll Need

A group of small clear glass bowls arranged on a surface with a white marbled texture, each holding different ingredients. In the bottom left is a bowl full of thin, white, curly rice noodles. Around it, several bowls contain various sauces and spices in dark brown, amber, and pale yellow colors. On the right side, there are small white bowls holding peanuts, green chopped scallions, and light brown mushrooms. Near the center, a clear bowl with light pink ground meat is visible. The colors range from white and pale pink to dark brown and green, all displayed neatly with a cool, muted background. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients is your first step to creating a bowl full of complex flavors, vibrant colors, and varied textures that define Suan La Fen. Each element plays a vital role, from the aromatic garlic and bold chili oil that kick heat and fragrance, to the silky sweet potato noodles that give the dish its unique body and bite.

Peanut oil: Provides a light, nutty base for stir-frying the meat to golden perfection.
Ground beef: Adds rich, savory protein and texture that balances the soup.
Shaoxing wine (or dry sherry): Boosts depth with a subtly sweet and fragrant note.
Dark soy sauce: Brings umami richness and a beautiful deep color.
Sui Mi Ya Cai (optional): Fermented mustard greens that give a slightly pungent, sour accent.
Green onions: Freshness and mild sharpness to brighten each bite.
Garlic: Grated for intense aroma and bold flavor infusion.
Homemade chili oil: The signature spicy element that delivers warmth and subtle smokiness.
Chinkiang vinegar: The soul of sourness for that unmistakably tangy punch.
Light soy sauce: Adds saltiness and delicate umami balance alongside dark soy.
Sugar: Small hint of sweetness to counterbalance the sour and spicy notes.
Ground Sichuan peppercorns (optional): Introduce a unique numbing spice that tingles pleasantly.
Chicken broth: The savory liquid base that turns this assembly into a soul-warming soup.
Fresh sweet potato noodles: Characteristic chewy noodles that soak up every drop of flavor.
Roasted peanuts: Crispy topping that adds texture and nutty flavor.
Chopped cilantro or green onions: Fresh herbs to garnish and refresh flavors.
Pickled mustard tube (optional): Adds an extra dimension of tangy crunch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Suan La Fen (Hot and Sour Noodle Soup) Recipe

Step 1: Prepare the Meat Toppings

Start by heating peanut oil in a skillet over medium-high heat until it’s shimmering with warmth. Add the ground beef and spread it evenly. Allow it to brown on one side for a lovely caramelized flavor, then break it apart and flip to cook through. Pour in the Shaoxing wine and dark soy sauce, and stir in the Sui Mi Ya Cai if you’re using it. Cook until the sauce absorbs fully into the beef, packing it with every hint of savory, sweet, and sour flavor. Once done, set this luscious topping aside for later assembly.

Step 2: Make the Flavorful Broth

While the meat is soaking up those deep seasonings, gather your fresh and dry ingredients for the broth into your serving bowls — this includes green onions, grated garlic, chili oil, Chinkiang vinegar, light soy sauce, dark soy sauce, sugar, and optionally, ground Sichuan peppercorns. Bring your chicken broth to a vigorous boil in a small pot, then reduce to low heat to keep it piping hot and ready for when your noodles are done.

Step 3: Prepare the Sweet Potato Noodles

Next, cook the sweet potato noodles according to the package instruction until they reach that perfect al dente bite. Once cooked, rinse them several times under cold water to stop the cooking process and ensure the noodles stay pleasantly slippery and chewy. Drain well and keep them at hand for the final assembly of your Suan La Fen.

Step 4: Assemble Your Hot and Sour Noodle Soup

When every component is ready and the broth is simmering hot, pour about one cup of that beautiful broth into each bowl already containing the seasoning mix. Divide the noodles evenly among the bowls, then top generously with the savory ground beef mixture. Finally, scatter a handful of roasted peanuts along with freshly chopped cilantro or green onions, and add a few pieces of pickled mustard tube if you like an extra tangy crunch. Serve immediately to enjoy the full, vibrant flavors of this Suan La Fen (Hot and Sour Noodle Soup) Recipe.

How to Serve Suan La Fen (Hot and Sour Noodle Soup) Recipe

A white speckled bowl holds a dark brown sauce base with red chili flakes floating on top. On one side, there is a small mound of light beige minced garlic or ginger. Green sliced scallions lay on top in the middle of the sauce. A light golden liquid is being poured into the bowl from above, causing slight ripples in the sauce. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes elevate the experience and give your soup that authentic homemade feel. Roasted peanuts add crunch, contrasting delightfully with the soft noodles. Chopped cilantro or green onions introduce freshness and a hint of herbaceous brightness which balances the richness and spice. For adventurous eaters, pickled mustard tube offers an addictive sharpness that boosts the hot and sour profile beautifully.

Side Dishes

This soup shines on its own but pairs beautifully with simple side dishes like steamed buns, cucumber salad, or even a light sautéed vegetable like bok choy. These accompaniments help round out the meal by adding fresh or mild flavors that let the boldness of the soup stand out without competing.

Creative Ways to Present

Try serving Suan La Fen in attractive deep bowls with an artistic drizzle of extra chili oil on top for a pop of color and heat. You could also offer different garnishes separately — such as crushed peanuts, fresh herbs, or pickled veggies — so everyone can customize their bowl to their taste. Adding a boiled egg halves or a sprinkle of toasted sesame seeds lends a personalized touch that impresses guests and makes the dish feel special.

Make Ahead and Storage

Storing Leftovers

Leftover Suan La Fen ingredients can be stored separately for best texture preservation — keep the broth and toppings in airtight containers in the fridge, and store noodles in another container. Avoid mixing noodles with broth until reheating to keep them from becoming mushy.

Freezing

You can freeze the broth and meat mixture without noodles for up to 2 months. Defrost thoroughly in the refrigerator before reheating. Noodles generally do not freeze well and are best cooked fresh when ready to eat.

Reheating

Reheat the broth and meat gently over medium heat until hot throughout. Rewarm noodles separately by dunking them quickly in boiling water for a minute, then drain and assemble. This method preserves the noodles’ springy texture and keeps the soup tasting fresh.

FAQs

What type of noodles should I use for Suan La Fen?

The classic choice is fresh sweet potato noodles, which have a unique chewy texture that absorbs the broth beautifully. If unavailable, dried sweet potato noodles are a great alternative and widely accessible in Asian markets.

Can I substitute ground beef with another protein?

Absolutely! Ground pork or chicken work well and slightly change the flavor profile but keep the richness. For a vegetarian version, you can skip the meat and add mushrooms or tofu for texture and umami.

How spicy is this Suan La Fen Recipe?

The heat level mainly comes from the homemade chili oil. Feel free to adjust the amount depending on your spice tolerance. You can reduce or omit Sichuan peppercorns if you prefer less numbness.

Is Sui Mi Ya Cai necessary in this recipe?

This fermented mustard green adds a distinct sour-pungent note that is traditional but optional. If you can’t find it, the soup will still have great flavor without it, thanks to the vinegar and pickles.

Can I prepare this soup ahead of time for guests?

Yes, you can prep most components in advance, including broth, cooked meat topping, and noodles. Assemble and garnish just before serving to ensure the noodles stay fresh and the soup tastes vibrant and lively.

Final Thoughts

There’s something incredibly comforting about a well-made bowl of Suan La Fen (Hot and Sour Noodle Soup) Recipe, where each spoonful brings a little zing, a little heat, and so much heart. It’s a wonderful way to explore authentic Chinese flavors with ingredients that are easy to find and simple steps you can follow at home. Once you try this recipe, you’ll want to make it your go-to soup for sharing warmth and happiness around your table.

Suan La Fen (Hot and Sour Noodle Soup) Recipe

Ingredients You’ll Need