Suan La Fen (Hot and Sour Noodle Soup)
Hot and sour noodle soup with pork and veggies
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Lunch, Main Course, Soup
For the pork:
- 1 lb ground pork
- 4 tsp oil
- 8 tsp Shaoxing wine
- 2 tsp dark soy sauce
- 8 tsp sui mi ya cai
For the soup:
- 8 scallions sliced
- 8 cloves garlic thinly sliced or minced
- 8 tbsp chili oil to taste
- 8 tbsp Chinese black vinegar
- 8 tbsp low sodium soy sauce
- 2 tsp dark soy
- 2 tsp sugar
- 1 tbsp sesame oil
- 8 cups chicken broth
- 120 g dried sweet potato glass noodles
- broccoli, spinach, bok choy or other vegetables if you like
For topping:
- chopped peanuts
- chopped cilantro
- Sichuan peppercorn powder
- zha cai
For the pork:
Heat oil in a skillet over medium high and add the ground pork. Cook until browned and fully cooked through. Add the wine, soy and the sui mi yai cai. Continue to cook, stirring often, until the liquids are evaporated. Set aside.
For the soup:
Cook noodles according to instructions and divide between 4 bowls. Heat the broth and sugar to boiling in a pot on the stove. If using vegetables, par cook in boiling water for 2 minutes and then drain and divide among the bowls. Divide the green onions, garlic, chili oil, vinegar and soy equally among the 4 bowls.
Ladle hot broth over each bowl and serve with the peanuts, pepper, more chili oil, cilantro and zha cai on the side for adding as you eat.
Keyword Lunch, Main Dish, Pork, Soup