Hot and Sour Noodle Soup 

Classic and popular Chinese hot and sour noodle soup is bold and flavorful, perfectly balancing spicy and tangy elements. The rich broth with aromatic spices, Chinese black vinegar, and chili oil pairs well with chewy noodles like the famous Korean glass noodle japchae. This noodle soup is not the same as hot and sour soup; it is topped with fresh vegetables and meat. Let’s learn to make hot and sour noodle soup with step-by-step photos and a video. You will find satisfaction in every spoonful of this hot and sour noodle soup recipe.  

Do you like noodles? Check out these ramen noodle stir fry, soy sauce noodles, chicken udon stir fry, crispy noodles, laksa noodle soup, beef chow fun, lobster yee mein, and beef noodle soup. 

What is hot and sour noodle soup?

Hot and sour noodle soup, or suān là fěn 酸辣粉 in Mandarin or syun1 laat6 fan2 in Cantonese, is a classic Chinese dish known for its bold, spicy, and tangy flavors. It originates from Sichuan, China, where spicy and numbing flavors, like mapo tofu and chili oil, dominate the cuisine. It’s a staple street food served in small restaurants and night markets. This dish has had different variations and spread across China, regions, and internationally. 

Traditionally, suan la fen uses sweet potato starch glass noodles (紅薯粉條), which is the same kind of noodle as Korean japchae. It gives the dish a slippery and chewy texture. However, if you prefer, you can use rice or wheat noodles. The broth is infused with chili oil, soy sauce, and black vinegar, creating a mouthwatering contrast of heat and acidity. You can use chicken, pork, or vegetable stock to enhance the broth—the balance of heat from chili oil and Sichuan peppercorns combined with the tangy kick of vinegar.

This noodle soup is versatile because you can adjust the toppings and ingredients. Stir-fried pork, chopped green onions, roasted peanuts, and fresh cilantro are standard toppings for extra texture and aroma. However, add tofu, mushrooms, bamboo shoots, and pickled mustard greens for added depth.

People love this noodle soup because it is a warm, flavorful broth, making it ideal for cold weather or when craving something bold. It is the perfect comfort food for many people. If you like hot and sour soup, you will like this hot and sour noodle soup recipe. Besides, it is customizable; you can adjust the spice level, protein, and toppings to suit your taste. Also, it is easy to prepare and can be done in 30 minutes for a quick meal. 

What does hot and sour soup taste like?

Hot and sour noodle soup has a bold, spicy, tangy, and umami-packed flavor with a mix of textures. The heat comes from chili oil and Sichuan peppercorns, which give the soup a warming kick. If you use Sichuan peppercorns, they add a tingling, numbing sensation (málà 麻辣) that enhances the spiciness.

The tanginess and sourness come from Chinese black vinegar, which adds a smoky and deep tang. Unlike the sharp citrus acidity, this tanginess is smooth, rich, and well-balanced with the heat. Soy sauce and broth (if you use chicken, pork, or vegetable broth) create a rich umami base. Also, the noodles are glass noodles, which give the dish a chewy texture.

How can I adjust the spice level?

This hot and sour noodle soup recipe is mild. You can adjust the heat by adjusting the amount of chili oil or omitting Sichuan peppercorns. For extra heat, add more chili flakes or fresh chilies. I like to use paprika in this suan la fen recipe to give it a nice red color and to make it less spicy than chili pepper powder. 

Substitution: 

Can I make it a vegetarian or vegan version of suan la fen?

Yes! You can use water or vegetable broth instead of chicken or pork and substitute tofu for the meat portion. Ensure your chili oil and other seasonings are vegan-friendly.

What proteins can I add?

Popular options include ground chicken, pork, beef, tofu, or shrimp. For a vegetarian version, you can use seasoned medium, firm, or plain tofu. 

Can I make it gluten-free?

Use rice or glass noodles, replace soy sauce with gluten-free tamari or salt, and ensure the vinegar and other condiments are gluten-free.

I have a peanut allergy. Can I replace the peanuts?

Sure, you can skip it if you want. It is optional.

Cooking tips for how to make hot and sour noodle soup: 

1. Use the Right Noodles

• Authentic choice: Traditionally, we use sweet potato starch glass noodles (紅薯粉條) for a chewy texture in this recipe. You can use either the wide or regular ones.
• Alternative: If you prefer a different texture, use rice noodles, wheat noodles, or fresh ramen noodles.
• Tip: Soak the glass noodles for 15-30 minutes. Then, cook the noodles and add them to the broth when it is ready to serve to prevent them from getting too soggy.

2. Build a Flavorful Broth

• Start with a good base. For depth, you can use homemade or store-bought chicken, pork, or vegetable broth. I used water in this recipe because it’s simple and has fewer ingredients.
• Boost umami flavor: Add soy sauce, chicken powder, mushrooms, or dried shrimp for extra richness.
• Balance hot and sour: Adjust chili oil and vinegar gradually to find the perfect balance for your taste.

3. Use the correct type of vinegar

• The best choice is Chinese black vinegar (Chinkiang vinegar) for a deep, smoky sourness.
• Alternative: Rice vinegar works, but the flavor will be milder.

4. Adjust the Spice

• Use Sichuan-style chili oil for authentic heat and a smoky, spicy kick.
• Adjust to taste: Start with a slight chili oil and add more if needed.

5. Cook Toppings Separately for Best Texture

• Stir-fry the ground pork and season it.

6. Add Fresh Toppings for Extra Flavor & Texture

• Green onions & cilantro – Add freshness.
• Roasted peanuts or sesame seeds add an extra layer and crunchy texture.
• Adjust the amount of chili oil for your spicy level.

7. Assemble Just Before Serving

• Keep noodles and broth separate if making ahead to prevent sogginess.
• Add the hot broth to the noodles before serving to keep the texture right.

FAQs: 

Instructions for how to make hot and sour noodle soup: 

Preparation:

1. Put the 8 oz dry sweet potato noodles into a bowl. Then, pour 8 cups of water into the bowl and soak for 15-30 minutes. (You can use hot water to speed up the soaking time.) 

2. Peel and mince 3 cloves of garlic. 

3. Wash and cut ½ bunch of cilantro (2 oz) into pieces. 

4. Next, wash and cut 3 sticks of green onion (6 oz) into pieces.   

Cooking:

5. Pour 10 cups of water into a pot and turn the fire high until it boils. Drain the soaked noodles from step 1. Then, put them into the boiling water and cook for 8-10 minutes until soft.

6. After that, drain the cooked glass noodles.   

 7. Pour 1 teaspoon of vegetable oil into a non-stick pan. Add the minced garlic from step 2 to the pan and stir-fry it. 

8. Add ½ pound of ground pork to the pan and keep stir-frying it.

9. When the meat changes color, add 1 tablespoon of chili garlic sauce (you can use homemade chili garlic sauce or Lee Kum Kee chili garlic sauce) and 1/16 teaspoon of salt. 

10. Keep stirring and frying until the meat is cooked. Then, set it aside. 

Broth:

11. In a bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of Chinese black vinegar, 2 teaspoons of homemade Sichuan-style chili oil, ½ teaspoon of paprika, 1 teaspoon of sesame oil, and 2 cups of boiling water (or chicken broth). Mix it well. 

Combine:

12. Place some of the cooked glass noodles into a bowl.

13. Add the stir-fried meat, green onion, cilantro, and ½ tablespoon of roasted peanuts to the noodles.

14. Lastly, pour the broth from step 13 on the noodles and serve. 

Enjoy this simple, bold, and tangy Chinese hot-and-sour noodle soup recipe! Also, check out these spicy lemon shrimp, salt-and-pepper squid, Chinese sticky rice, Korean strawberry milk, and red bean ice drink recipes. 

You May Also Like These Recipes: 

• Tom Yum Kung
• Pad Thai Noodles
• Tteokbokki
• Chili Garlic Shrimp

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