酸辣粉
Hot and sour noodles (Suān là fěn) is a classic Chongqing street food. The sweet potato noodles soak up a bold, tangy broth topped with crunchy peanuts and pickled mustard greens, creating an irresistible savory-spicy kick.
Ingredients
16 items- Sweet potato noodles 100g
- Ground pork 50g
- Pickled mustard greens (Zhàcài) 20g
- Fried peanuts 15g
- Cilantro to taste
- Green onion to taste
- Garlic 3 cloves
- Ginger small piece
- Light soy sauce 1 tbsp
- Black rice vinegar 2 tbsp
- Chili oil 1 tbsp
- Sichuan pepper powder 1/2 tsp
- Sugar 1/2 tsp
- Salt to taste
- Broth 200ml
- Cooking oil 1 tbsp
Nutrition
Steps （7 steps）
Soak sweet potato noodles in cold water for 1 hour until soft, then drain. Prepare ground pork, chopped pickled mustard greens, crushed peanuts, sliced green onion, and chopped cilantro.
Heat 1 tbsp oil in a wok over medium heat. Add ground pork and stir-fry until browned and crumbly. Add minced ginger and garlic paste; cook until fragrant, then drizzle light soy sauce and stir well. Transfer to a bowl.
In a large bowl, combine chili oil, black rice vinegar, light soy sauce, Sichuan pepper powder, sugar, garlic paste, and a pinch of salt. Stir until sugar and salt dissolve to create the spicy-sour base.
Bring a pot of water to a boil over high heat. Add soaked noodles and cook over medium heat for 2–3 minutes until noodles are translucent and tender (easily broken with chopsticks). Drain and rinse with cold water to prevent sticking.
Heat the broth in a small saucepan until simmering. If using water, add a little chicken bouillon for flavor.
Place the cooked noodles into the bowl with the spicy-sour base. Pour the hot broth over the noodles. Top with stir-fried pork, pickled mustard greens, crushed peanuts, green onion, and cilantro.
Optionally add another drizzle of chili oil and vinegar. Toss everything well so the noodles are evenly coated. Serve immediately while hot for the best texture and flavor.
Tips
For the chili oil: pour hot oil over chili flakes and sesame seeds, stirring constantly for maximum aroma. Stir-fry the pork over medium heat to avoid burning. Rinsing cooked noodles in cold water keeps them chewy and separate.
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