Authentic Suan La Fen (Sichuan Hot and Sour Sweet Potato Noodles)
Experience the bold, addictive flavors of Sichuan with this authentic Suan La Fen. Chewy sweet potato glass noodles are served in a vibrant, spicy, and tangy broth, topped with crunchy soybeans and fresh herbs for the ultimate comfort meal.
Servings2 Portions
Prep Time10 Mins
Cook Time25 Mins
Difficulty
Intermediate
Ingredients
2
- dried sweet potato noodles100 g
- low sodium stock1 cup
- Vegetable oil3 tbsp
- roasted soybeans3 tbsp
- Chinese black vinegar2 tbsp
- light soy sauce2 tbsp
- chili oil1 tbsp
- pickled mustard stems0.3 cup
- garlic2 clove
- ground ginger1 slice
- toasted sesame seeds1 tsp
- Sichuan chili flakes1 tsp
- dark soy sauce0.5 tsp
- sugar0.5 tsp
- Sichuan peppercorn powder0.5 tsp
- sesame oil0.5 tsp
- white pepper0.3 tsp
- scallion1 piece
- cilantro1 tbsp
Step-by-Step Instructions
01
Prepare the soybeans: If using dried soybeans, soak them for at least 3 hours, then drain thoroughly. Heat a few tablespoons of vegetable oil in a wok over low heat and fry the soaked beans for about 15 minutes until fragrant, golden, and nutty. Remove and set aside to cool. Alternatively, use store-bought roasted soybeans or peanuts.
02
Cook the noodles: Bring a large pot of water to a boil. Cook the dried sweet potato noodles according to the package instructions until tender but still pleasantly chewy. Once cooked, drain and rinse under cold running water to remove excess starch and prevent sticking.
03
Simmer the broth: In a separate pot, bring the stock (or water) to a low simmer. Keep it hot on the stove until you are ready to assemble the bowls.
04
Sizzle the aromatics: In the bottom of a large noodle bowl, combine the minced ginger, garlic, toasted sesame seeds, and Sichuan chili flakes. Heat 3 tablespoons of vegetable oil in a small pan until it is shimmering and lightly smoking. Carefully pour the hot oil over the ingredients in the bowl; they should sizzle and become immediately fragrant.
