Sichuan Suan La Fen (Hot and Sour Glass Noodles)
Traditional Sichuan Suan La Fen Recipe.
Ingredients
- 1 bundle dried sweet potato noodles
- 1 handful beansprouts
- 1 tbsp green onion (chopped)
- 1 tbsp preserved mustard tuber (zha cai)
- 1 tbsp finely chopped celery
- 1 tbsp deep fried soybeans
- 1 tbsp deep fried peanuts
soup base
- 1 tsp garlic paste
- 1/4 tsp ground Sichuan peppercorn
- 1/4 tsp salt (or to taste)
- 1 tbsp Chinkiang vinegar
- 1 tbsp light soy sauce
- 1/4 tsp dark soy sauce
- 3-4 tbsp chili oil (plus 1 tbsp with sediment)
- 1 tsp lard (replace with olive oil if vegetarian)
- 1.5 cup chicken stock (replace with vegetable stock if vegetarian)
Instructions
- Fry some peanuts and soybeans for topping. Simply add some oil to a pan on medium low heat, and slowly fry the peanuts. It takes 8-10 minutes . Top with some salt and mix well. Use the same process to fry soybeans. Remember to keep the heat medium low. If the oil is too hot, the beans can be burnt and turn black easily. Take out the soybeans and set aside.
- Make the soup base. In a soup bowl, combine garlic paste, Sichuan peppercorn powder, salt, light soy sauce, vinegar, a little bit of dark soy sauce. 3-4 tablespoon of chili oil plus one tablespoon with sediment. Add 1 tsp of lard (replace with olive oil for vegetarian version). Lastly, add 1.5 cup of boiling hot chicken stock. If you are vegetarian, simply replace with vegetable stock.
- Cook the noodles. Drop dried sweet potato noodles in boiling water and cook for about 8-10 minutes. The noodles are ready when you can break one in half with chopsticks.
- Use a strainer to drop noodles in the soup bowl.
- Add fried soybean and peanuts, finely chopped celery, finely chopped green onion, preserved mustard tuber (Aka Zha Cai) and some fresh bean sprouts as toppings.
- Serve