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Suan La Fen (Hot and Sour Noodle Soup) Recipe

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4.3 from 2 reviews

Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉) is a vibrant and flavorful Chinese noodle soup featuring sweet potato noodles in a savory, spicy, and tangy broth. The dish combines tender ground beef cooked with soy sauce and Shaoxing wine, homemade chili oil, fragrant garlic, and the distinctive sourness from Chinkiang vinegar, all brought together with a rich chicken broth. Garnished with roasted peanuts, cilantro, and optional pickled mustard tube, this quick and comforting meal is perfect for a flavorful lunch or dinner.

Ingredients

Meat Topping

  • 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

Soup Base

  • 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

Noodles and Garnishes

  • 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)

Instructions

  1. Prepare the meat toppings: Heat 1 teaspoon of peanut oil in a medium skillet over medium-high heat until hot. Add 4 oz of ground beef and spread it out in the pan. Let it cook undisturbed until the bottom is browned. Break apart the beef and flip to cook the other side until just cooked through.
  2. Finish cooking the meat topping: Pour in 2 teaspoons Shaoxing wine, 1 teaspoon dark soy sauce (or 2 teaspoons if not using Sui Mi Ya Cai), and 2 teaspoons Sui Mi Ya Cai if using. Stir and cook until the sauce is fully absorbed and mixed well with the beef. Transfer the meat mixture to a plate and set aside.
  3. Mix broth ingredients: Divide all the broth ingredients except for the chicken broth (homemade chili oil, Chinkiang vinegar, light soy sauce, dark soy sauce, sugar, ground Sichuan peppercorns if using, sliced green onions, grated garlic) evenly into two medium-sized bowls or combine into one large bowl.
  4. Heat the broth: Pour 2 cups of chicken broth into a small saucepan and bring it to a full boil over medium-high heat. Once boiling, reduce heat to low to keep the broth hot.
  5. Prepare the noodles: While heating the broth, cook the sweet potato noodles according to the package instructions. Boil them until al dente, then rinse several times with cold tap water to stop the cooking process and remove excess starch. Drain the noodles thoroughly and set aside.
  6. Assemble the soup: When all components are ready, pour 1 cup of hot chicken broth into each bowl containing the mixed broth ingredients. Divide and add the cooked noodles into each bowl.
  7. Add toppings and garnish: Top each bowl with the prepared ground beef mixture. Garnish with roasted peanuts, chopped cilantro or green onions, and pickled mustard tube or other Chinese pickles if desired. Serve the soup hot for a deliciously tangy and spicy meal.

Notes

  • Sui Mi Ya Cai is a type of preserved mustard greens that add unique umami flavor but can be omitted if unavailable.
  • Adjust the chili oil quantity if you prefer a milder or spicier soup.
  • Dried sweet potato noodles need to be soaked or boiled longer than fresh ones; follow package directions carefully.
  • Roasted peanuts add a wonderful crunch; alternatively, crushed toasted sesame seeds can be used as garnish.
  • Chinkiang vinegar is essential for the soup’s signature sourness; dark balsamic vinegar is not a substitute.

Find it online: https://bitezly.com/suan-la-fen-hot-and-sour-noodle-soup-recipe/