Hot and Sour Soup Noodles Recipe（酸辣粉）
Today, we're sharing a classic Sichuan snack—Hot and Sour Noodles. This dish features tender, springy sweet potato noodles paired with a rich, tangy broth that will leave you craving more. The recipe is simple, but the flavor is truly unmatched! {Suitable for vegetarians/vegans, gluten-free option available}
INGREDIENTS
- 60g Sweet Potato Starch Noodles
DIRECTIONS
Prepare Ingredients: Gather all ingredients and wash the vegetables that need cleaning.
Soak Noodles: Soak 60g of sweet potato starch noodles in cold water for 30 minutes until softened.
Chop Vegetables: Finely chop 10g of garlic, 5g of Thai chili peppers, 10g of scallions, and 1 bunch of cilantro.
Mix Spices: In a large bowl, combine the chopped Thai chili peppers, dried chili peppers, minced garlic, half of the chopped scallions, and white sesame seeds.
Add Pepper Salt: Add 1g of green Sichuan pepper salt to the bowl.
Reserve Peppercorns: Set aside 2g of green Sichuan peppercorns for later.
Heat Oil: Heat 10g of cooking oil in a pan.
Fry Peppercorns: Add 2g of green Sichuan peppercorns to the hot oil and fry until fragrant.
Add Oil: Pour the fragrant oil and green Sichuan peppercorns into the bowl with the spices.
Tip:
The aroma of the minced garlic, Thai chili peppers, scallions, and dried chili peppers will be quite intense.
Add Seasonings: Add 2g of salt, 1g of white sugar, and the green Sichuan pepper salt to the bowl.
Mix Sauces: Pour in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce, then mix everything well and set aside.
Cook Noodles: After 30 minutes, bring a pot of water to a boil and cook the sweet potato starch noodles.
Add Hot Water: While the noodles are cooking, add 2 tablespoons of boiling water to the seasoning bowl.
Combine Noodles and Seasonings: Once the noodles are cooked, drain them and transfer them to the bowl with the seasonings.
Garnish: Top with chopped cilantro, scallions, and 5g of roasted peanuts.
Serve: Your spicy and tangy Sichuan noodles are ready to enjoy!