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.

Course Main Course, Noodles

Cuisine Asian, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 827kcal

Author Tracy O.

Equipment

1 Pot
1 Pan

Ingredients

8 oz Sweet potato noodles (Dry)
½ bunch Cilantro (2 oz)
3 sticks Green onions (6 oz)
1 tablespoon Roasted peanuts

Sauce:

2 tablespoons Soy sauce
1 tablespoon Chinese black vinegar
2 teaspoons Chili oil
½ teaspoon Paprika
1 teaspoon Sesame oil
2 cups Boiling water (Use chicken broth for more flavor)

Stir fry ground pork:

½ pound Ground pork
1 teaspoon Vegetable oil
3 cloves Garlic
1 tablespoon Chili garlic sauce
1/16 teaspoon Salt

Instructions

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.)
Peel and mince 3 cloves of garlic.
Wash and cut ½ bunch of cilantro (2 oz) into pieces.
Next, wash and cut 3 sticks of green onion (6 oz) into pieces.
Pour 10 cups of water into a pot and turn the fire on high until it boils. Drain the soaked noodles from step 1. Then, put them into the boiling water and let them cook for 8-10 minutes until soft.
After that, drain the cooked glass noodles.
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.
Add ½ pound of ground pork to the pan and keep stir-frying it.
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.
Keep stirring and frying until the meat is cooked. Then, set it aside.
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.
Place some of the cooked glass noodles into a bowl.
Add the stir-fried meat, green onion, cilantro, and ½ tablespoon of roasted peanuts to the noodles.
Lastly, pour the broth from step 13 on the noodles and serve.

Video

Notes

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.

Nutrition