Suanlafen (Sichuan Hot-and-Sour Sweet Potato Noodle Soup)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Black vinegar and chili oil hit at the same time, sour and hot, over a chicken stock with slippery, springy sweet potato starch noodles.
Read more
Both are added to the bowl rather than the pot, leaving each person free to tune the sourness. The noodles turn clear before they are fully done; the real signal is when the firm center disappears but the bounce remains.
Ingredients
Instructions
- 1
Soak 180 g sweet potato noodles in lukewarm water for 10 minutes.
Loosen any stuck strands gently with your fingers, then drain well so excess water does not dilute the broth.
- 2
Rinse 80 g bok choy and separate large leaves and stems into easy-to-eat pieces.
Coarsely crush 30 g peanuts, then keep them aside until serving so they stay crunchy.
- 3
Pour 800 ml chicken stock into a pot and bring it to a boil over medium-high heat.
Add 1 tablespoon soy sauce and 1 teaspoon minced garlic, then simmer for 2 minutes to soften the raw garlic edge.
- 4
Add the drained noodles and cook over medium heat for about 3 minutes.
Stir from the bottom to prevent sticking, and when the noodles turn translucent, add the bok choy.
- 5
Cook 1 to 2 minutes more, just until the bok choy stems soften slightly and the leaves look bright.
Check one noodle; when it bites springy rather than hard, lower the heat.
- 6
Divide the noodles and broth into bowls, then add the 2 tablespoons black vinegar in stages to control the sourness.
Drizzle with 2 tablespoons chili oil, top with peanuts, and serve hot.
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