Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

Note: This is a revised version of my post published in March 2017.

About the dish

There are a few dishes that always make me drool, merely at the thought of them. Hot and Sour Noodle Soup (Suãn Là Fěn/酸辣粉), a classic Sichuan street food, undoubtedly tops my list. If you enjoy exciting flavors, this recipe won’t disappoint.

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I used to eat this dish regularly at a street stall outside my school. The first time I ventured to try it, I instantly fell in love. It was like a flavor explosion in my mouth: hot, tangy, and mouth-numbing. Incredibly intense but utterly irresistible.

I started making it after I left China and was surprised by its simplicity. Once you have all the ingredients ready, it’s just a matter of assembling them.

Unlike other classic noodle dishes, such as Dan Dan Noodles, Chongqing Noodles, and Sweet Water Noodles, Suan La Fen offers a highly pleasurable mouthfeel by using slippery, springy glass noodles, which elevate the joy of eating to new heights.

Suan La Mian

Try this variation using regular noodles

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Ingredients

Here are all the ingredients you need for this recipe. Scroll down to learn substitute ideas.

Glass noodles

The glass noodles in Suan La Fen are made from sweet potato starch and known as Fěn Tiáo/粉条, which literally translates to “starch strips”. Unlike wheat-based noodles, they have a translucent appearance once cooked and offer a super smooth, slippery texture, which I particularly adore.

🌟 Substitutes:

• You may also use glass noodles made from other types of starch. For example, mung bean vermicelli (aka bean thread noodles), known as Fěn Sī/粉丝, is a good alternative (the type I used in my recipe for Glass Noodle Salad).
• Wheat noodles or rice noodles can also serve as a substitute if you’re not strictly aiming for authenticity. Or, try Suan La Mian, a close cousin which features regular noodles.

For the soup

• Unsalted vegetable or chicken stock. When unavailable, I often substitute it with mushroom essence (香菇精) mixed in hot water.
• Black rice vinegar (e.g. Zhenjiang/Chinkiang vinegar), the key ingredient offering the tangy sour taste
• Chinese chili oil, the source of the spiciness
• Ground Sichuan pepper, for a tongue-tingling sensation that Sichuan food is famous for.
• Light soy sauce
• Minced garlic

Toppings

• Fried soybeans, for a crunchy texture and nutty flavor (see how to cook them in later sections)
• Preserved Sichuan pickle (known as Zha Cai/榨菜), for an umami saltiness and extra crunch
• Scallions, or garlic sprouts
• Cilantro (coriander), optional

🌟 Substitute: Fried soybeans can be replaced by roasted peanuts.

How to make it

Step 1: Soak the noodles

Glass noodles need to be rehydrated before cooking. Simply soak them in warm water for about 30 minutes. They’ll soften and become pliable.

Pay attention not to soak them for too long so that the strands turn overly soft. If you don’t plan to cook them right away, drain them well for later use.

Step 2 (optional): Fry soybeans

Skip this step if you’re using shop-bought roasted peanuts as a substitute. However, if you wish to create the authentic taste of the dish with fried soybeans, follow this procedure:

• Soak dried soybeans overnight to soften. Drain and pat dry.
• Fry them in a little oil over medium heat until golden brown and crispy.

I often cook an extra batch of fried soybeans, as they make a delicious snack on their own with a little sprinkle of salt.

Step 3: Cook the noodles

Bring plenty of water to a full boil. Add the drained noodles. Leave to cook over high heat until just cooked through (be careful not to overcook them). The noodles should turn almost transparent and have an elastic, springy texture, yet still be easily snapped between the teeth.

Step 4: Assemble the soup

While waiting for the noodles to cook, heat the stock and then pour it into serving bowls. Stir in minced garlic, black rice vinegar, light soy sauce, Chilli oil, and Sichuan pepper.

Add cooked noodles. Top with fried soybeans (or roasted peanuts), Sichuan pickle, scallions, and coriander if using. Serve immediately.

Other Sichuan dishes

Looking for more classic Sichuan recipes? Here are some popular ones:

Mapo tofu, the authentic way (麻婆豆腐)

Mala chicken (Chongqing Laziji, 辣子鸡)

Twice cooked pork (Hui Guo Rou, 回锅肉)

Sichuan boiled fish (Shui Zhu Yu, 水煮鱼)

📋 Recipe card

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5 from 18 votes

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

By Wei Guo

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: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 2 servings

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Ingredients 

US CustomaryMetric

• ▢ 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

• Soak glass noodles in warm water for about half an hour until pliable.
• 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

• While waiting for the noodles to cook, heat the stock until simmering. Pour it into two serving bowls.
• 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

• 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.

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Nutrition information is automatically calculated, so should only be used as an approximation.

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