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

Suan La Fen, or Hot and Sour Noodle Soup, is a fiery, tangy, and aromatic Sichuan classic featuring slippery glass noodles in a bold broth infused with chili oil, black vinegar, garlic, and ground Sichuan pepper. It’s quick, customizable, and perfect for spice lovers looking for a soul-warming bowl with complex, layered flavors.

Why You’ll Love This Recipe

• Explosive flavor: Spicy, sour, numbing, and savory all in one bite.

• Authentic Sichuan experience: Inspired by street food culture in China.

• Fast and easy: Ready in under 30 minutes with minimal prep.

• Slippery noodles: Sweet potato glass noodles offer unique texture and chew.

• Customizable heat: Adjust chili oil and Sichuan pepper to your preference.

• Vegan-friendly: Naturally plant-based with common pantry ingredients.

• Comfort in a bowl: Perfect for chilly nights or when you’re craving bold flavors.

• Fun to eat: Toppings like crunchy soybeans and preserved vegetables add contrast.

• Minimal ingredients, maximum taste: Just a handful of items deliver deep flavor.

• Easily scalable: Make a single serving or a family-size batch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potato glass noodles (or mung bean vermicelli)

• Unsalted vegetable or chicken stock

• Black rice vinegar (Zhenjiang/Chinkiang vinegar)

• Light soy sauce

• Chinese chili oil

• Ground Sichuan pepper

• Garlic, minced

• Salt, to taste

For Garnish:

• Fried soybeans or roasted peanuts

• Preserved Sichuan pickle (Zha Cai), chopped

• Scallions or garlic sprouts

• Fresh cilantro (optional)

Directions

1. Soak the noodles
Place glass noodles in warm water for about 30 minutes until soft and pliable. Drain before cooking.

2. Cook the noodles
Bring a pot of water to a boil. Add the drained noodles and cook just until translucent and springy. Avoid overcooking. Drain immediately.

3. Heat the broth
In a separate pot, heat vegetable or chicken stock until it begins to simmer. Pour the hot broth into serving bowls.

4. Season the broth
To each bowl of broth, add black vinegar, soy sauce, chili oil, ground Sichuan pepper, and minced garlic. Stir to combine and adjust salt to taste.

5. Assemble the dish
Add the cooked noodles to each bowl of seasoned broth.

6. Add toppings and serve
Top each bowl with fried soybeans or peanuts, preserved Sichuan pickle, scallions, and optional cilantro. Serve immediately while hot.

Servings and Timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Use wheat or rice noodles: If glass noodles aren’t available, other types work well too.

• Add protein: Top with poached egg, tofu, or leftover shredded chicken.

• Boost the veggies: Include blanched bok choy, shredded cucumber, or bean sprouts.

• Make it extra sour: Add a splash more vinegar or a squeeze of lime juice.

• Intensify the heat: Stir in chili crisp or extra chili oil for a spicier version.

• Make Suan La Mian: Use wheat noodles instead for a close variant of this dish.

• Swap Sichuan pickle: Use kimchi or quick-pickled vegetables as a substitute.

• Low-sodium version: Use homemade broth and reduce soy sauce.

• Peanut version: Use roasted peanuts instead of soybeans for extra richness.

• Street-style: Add a splash of sesame oil for added aroma.

Storage/Reheating

Storage:
This dish is best enjoyed fresh. If needed, store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days.

Reheating:
Reheat broth gently on the stovetop. Add noodles to the hot broth just before serving to preserve their texture.

FAQs

What are glass noodles made from?

Glass noodles are typically made from sweet potato or mung bean starch, giving them a translucent appearance and slippery texture when cooked.

Can I use regular noodles instead of glass noodles?

Yes, wheat or rice noodles can be used, though they’ll change the texture. This variation is known as Suan La Mian.

How spicy is Suan La Fen?

It’s naturally quite spicy due to the chili oil, but you can adjust the amount to suit your taste. Add more or less based on your spice tolerance.

What does black rice vinegar taste like?

It’s rich, slightly sweet, and tangy with a malty depth. Essential for the signature sour flavor in this soup.

Can I make this gluten-free?

Yes. Use gluten-free soy sauce and ensure your glass noodles and vinegar are gluten-free certified.

What if I can’t find Sichuan pepper?

You can skip it, but you’ll miss the characteristic numbing sensation. Try a small pinch of ground black pepper as a substitute for warmth.

Is Suan La Fen vegan?

Yes, as long as the broth is vegetable-based and all condiments are plant-based.

Can I make this ahead of time?

You can prepare the broth and toppings in advance. Cook and add noodles just before serving to prevent them from getting mushy.

How do I make fried soybeans?

Soak dried soybeans overnight, drain, and dry. Fry in oil over medium heat until golden and crispy. Cool on paper towels.

What’s a good substitute for preserved Sichuan pickles?

Try chopped kimchi, pickled mustard greens, or omit entirely and focus on fresh garnishes like scallions and cilantro.

Conclusion

Suan La Fen is the ultimate comfort food for those who crave spice, tang, and texture in every bite. With its springy glass noodles, bold vinegar-chili broth, and crunchy toppings, this noodle soup delivers an exciting experience that’s both traditional and approachable. Quick to make and endlessly customizable, it’s an essential dish for anyone exploring authentic Sichuan cuisine at home.