Slippery noodles served in an intensely flavored broth, Sichuan hot and sour noodle soup is utterly irresistible. It’s simple and quick to prepare.
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Pin ItNote: 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.
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
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:
📋 Recipe card
Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!
Suan La Fen (Hot and sour noodle soup/酸辣粉)
Ingredients
- 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
- 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.
Your Recipe Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Fantastic soup! Really really good! I made my own stock – chicken-beed, in the slowcooker. I would like to make it again, but I also want to make hot and sour soup from your blog. And I think it will be also a success 🙂
So glad that you enjoyed it. Happy cooking!
I really can’t wait to make this soup this weekend 🙂 My only worry is that I have no Sichuan pickle. I even don’t know what is that :-/ What I can use instead? If the soup will lose a lot of its taste?
Sichuan pickle is preserved mustard stem, known as Zha Cai/榨菜 in Chinese. It’s quite common so you should be able to find it in your local Chinese shop (show shop assistant its Chinese name). But don’t worry if it’s not available. You noodle soup will still taste great without it.
I followed the recipe exactly and it was sooo good. I miss this so much. I’ve never been able to find anything here in the US. Yum!
Great to hear that my recipe has satisfied your craving. Happy cooking!
I’ve been trying to replicate the hot and sour noodle soup from the Chinese place in the food court. After several tries and much craving this recipe pretty much nails it. It really hits the spot. This is like food crack!!!
Hi! So happy to hear that! Sometimes it does take some time to find the right recipe that works best for you. Glad that mine satisfied your craving. Have a lovely day!
Hi, Eduardo! Glad that you find my recipe helpful.
I made a similar thai/creole fusion dish back at home raw soybeans weren’t available so I replaced them with sweet lentils
As for the noodles i used rice Size (M) Bánh Pho after boiling I soaked them with lemon juice adding the sour taste
The meat I used was deconstituted pork fricassee prepared with wine
As vegetables I added sautéed onions chopped in cubes and artichokes served as a side yeah wtf.
But I love them so don’t judge.
The rest of the procedure parallels this recipe.
I served the noodles
With spicy chili sauce
I don’t have Sichuan pepper so I used the next best thing a sauce made with peppers of similar capseine value.
In the end I was left at a blank state it lacked something after reading this recipe I was inspired to take up cooking and understanding proper procedure.
I got it not noodles soup jackass.
The broth itself stabilizes spicy sweet and sour flavors.
BTW great recipie
I never make this the same way twice! Sometimes I use maifun noodles, add black soybeans in chili paste, fresh Thai chilis, grated ginger, seaweed, wood ear fungus, mushrooms, white pepper, fish sauce, tofu, sesame oil, etc. It all depends on what I have on hand and what my mood is. I like mine spicy! Sichuan peppercorns and chilis are a must! Had some for breakfast this morning. Good way to start the day when it’s cold out! Thanks!
Sounds interesting! This is exactly why cooking is a creative matter. Once you’ve got the basic idea, you are free to add your very own twist. Thank you for sharing your ideas!
Definitely look forward to making this dish!
Great choice!
So glad I found your blog! I lived in Shanghai for three years and I’ll be moving to Shangrao soon. I’m home for the summer and last night I dreamt about this dish (it’s one of my faves). Cant wait to try it!
Wow! From Shanghai to Shangrao! It will be a big change. Hope you will enjoy the life there (There are many great dishes in Jiangxi province, for example spicy Jiangxi rice noodles). And wish you every success in making this Sichuan dish!
I miss this dish so much! I used to eat it all the time when I was in high school, but haven’t seen it in the US. Can’t wait to try out your recipe soon 🙂
Haha! We have something in common then. This is also my regular lunch during those years in high school. Your comment brought me back to this post. My mouth started watering simply because I saw the photos!! Will have to cook it tomorrow for lunch. Have a great weekend!