Suan la fen
Suan la fen, from above
VegVeganChongqing

Suan la fen

Slippery sweet potato noodles in a sour, numbing, spicy broth with crunchy peanuts. Chongqing street food.

20 minTime
4 gProtein each
hotSpice
Hot and sour2 chapters · 1 min read

Make it your way

Grandma's wayChongqing hot and sour sweet potato noodles.
The original
308kcalsame
4 gproteinsame
2 gfibresame
20minutessame

Suan la fen.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Sweet potato glass noodles (glass noodles, cellophane noodles)200 g sweet potato noodles
Chinkiang black vinegar2 tbsp
Soy sauce2 tbsp
Chinese chilli oil2 tbsp with sediment
Garlic3 cloves, minced
Sichuan peppercorn½ tsp, ground
Sugar1 tsp
Peanuts3 tbsp, roasted
Zha cai2 tbsp pickled mustard stem
Spring onion (green onion, scallion)chopped
Coriander leaves (cilantro)chopped
Vegetable stock (vegetable broth)3½ cups, hot

Method

4 steps
  1. 1Soak the noodles until soft, then boil until translucent and chewy.
  2. 2Divide garlic, vinegar, soy, chilli oil, Sichuan pepper and sugar between bowls.
  3. 3Pour hot stock over the sauce and stir.
  4. 4Add noodles and top with peanuts, pickles, spring onion and coriander.
Serve it like this

Serve in deep bowls with toppings piled in the centre, extra vinegar and chilli oil at the table.

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Make it a meal

What goes with Suan la fen: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
With a main Pork and napa cabbage jiaozi90 min
With a main Liangpi90 min
On the side Smashed cucumber salad15 min
On the side Hot and sour shredded potatoes20 min
To drink Kokum sharbat25 min
Something sweet Tang yuan45 min
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