Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉)

• servings: 1 serving
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 teaspoon peanut oil

4 oz (125 g) ground beef

2 teaspoons Shaoxing wine (or dry sherry)

1 teaspoon dark soy sauce (use 2 teaspoons if not using Sui Mi Ya Cai)

2 teaspoons Sui Mi Ya Cai (Optional) (Footnote 1)

2 green onions , sliced

2 cloves garlic , grated

2 tablespoons homemade chili oil

2 tablespoons Chinkiang vinegar

2 tablespoons light soy sauce

1 teaspoon dark soy sauce

1/2 teaspoon sugar

1/8 teaspoon ground Sichuan peppercorns (Optional)

2 cups chicken broth (*Footnote 3)

7 oz (200 g) fresh sweet potato noodles (or 4 oz./ 120 g dried sweet potato noodles)

Roasted peanuts (*Footnote 4)

Chopped cilantro (or green onions)

Pickled mustard tube (or other Chinese pickles) (Optional)

Directions

Prepare the meat toppings

Heat oil in a medium skillet over medium-high heat until hot. Add the beef and spread it out. Let cook until the bottom is browned. Break apart the beef and flip to cook the other side until just cooked through.

Pour in the Shaoxing wine, soy sauce and add the Sui Mi Ya Cai, if using. Stir and cook until the sauce is fully absorbed and mixed well. Transfer the beef to a plate and set aside.

Make the broth

Divide all the ingredients evenly (except the chicken broth) and add them into two medium-sized bowls. Or add everything into one big bowl. (*Footnote 2)

Add the chicken broth to a small saucepan and bring to a full boil over medium-high heat. When the broth comes to a boil, turn to low heat to keep the broth hot.

Prepare the noodles

While heating up the broth, prepare the noodles according to the package instructions. Boil the noodles until al dente, then rinse a few times with cold tap water to stop cooking. Drain and set aside.

Assemble

When everything is ready and you’re ready to serve, pour 1 cup of the broth into each bowl with all the broth ingredients.

Divide and transfer the noodles into the bowls with the broth. Add the beef topping if using. Garnish with roasted peanuts, chopped cilantro or green onions, and pickled mustard tube. Serve hot.

Nutrition

• Calories: 452 kcal
• Total Fat: 18.7 g
• Saturated Fat: 3.1 g
• Cholesterol: 21 mg
• Sodium: 2193 mg
• Total Carbohydrate: 52.9 g
• Dietary Fiber: 0.6 g
• Total Sugars: 13.8 g
• Protein: 16.2 g