Suanlafen (Sichuan Hot-and-Sour Sweet Potato Noodle Soup)
Suanlafen is a Sichuan street noodle soup featuring sweet potato glass noodles in a hot-and-sour broth. The broth gets its sharpness from black vinegar and its heat from chili oil and ground Sichuan pepper. Chewy, translucent noodles absorb the broth while maintaining a springy bite. Toppings typically include crushed peanuts, pickled mustard greens, and cilantro. The dish takes roughly 35 minutes to prepare and allows easy adjustment of sourness and spice levels to taste.
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Instructions
- 1
Soak sweet potato noodles in lukewarm water for 10 minutes.
- 2
Boil stock and season with soy sauce and garlic.
- 3
Add noodles and bok choy; cook for 4 to 5 minutes.
- 4
Transfer to bowls and stir in black vinegar and chili oil.
- 5
Finish with crushed peanuts on top.
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