Hot and sour glass noodle soup (酸辣粉)
Slippery noodles in a tangy soup, hot and sour glass noodle soup is irresistible but easy to prepare. A classic Chinese dish you ought to try.
Servings: 2 servings
- 200 g sweet potato glass noodles 7oz
For the fried soybeans
- 2 tablespoon dried soy beans
- 2 tablespoon vegetable oil
For the garnish
- 2 tablespoon preserved Sichuan pickle (Zha Cai), chopped
- Coriander, chopped
- Garlic sprouts, chopped or scallions
Fry the soy beans
Soak the soybeans overnight. Drain and pat dry with a cloth or kitchen paper.
Pour oil and soybeans into a cold wok (or a frying pan). Fry on a medium low heat until the beans are nicely browned.
Drain the excess oil through a sieve. Set aside.
Cook the noodles
Soak the noodles in warm water for about half an hour until pliable.
Bring a pot of water to a boil. Put in drained noodles. Boil until they are cooked (see note 2).
Rinse under tap water for a few seconds then drain.
Prepare the soup
In two serving bowls, mix all the ingredients for the soup (except for the chicken stock).
Bring the chicken stock to a boil then pour into two bowls.
1. You may use homemade stock or shop bought cubes (diluted with boiling water). Beef, pork or vegetable stock are all fine for this dish.
2. Check the cooking instructions on the noodle package. Well cooked glass noodles should be soft, easy to chew but not mushy. Taste it if you are uncertain.