🍽️ How to Make Hot and Sour Noodles (酸辣粉)

🧆 Ingredients

• 200g sweet potato noodles
• 50g minced pork (optional)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 cloves garlic (minced)
• 1 tablespoon vinegar
• 1 tablespoon soy sauce
• 1 tablespoon pickled mustard greens
• 1 tablespoon crushed peanuts
• 1 tablespoon sesame seeds
• 1 tablespoon green onions (chopped)
• Salt to taste

🍳 Steps

1. Prepare the Noodles: Rinse the sweet potato noodles under cold water to remove any surface starch. Bring a large pot of water to a rolling boil, add the noodles, and cook according to package instructions (usually 6–8 minutes) until they are translucent and chewy. Stir occasionally to prevent sticking. Taste a noodle to check for doneness—it should be soft but still have a pleasant bite. Drain immediately and rinse with cold water to stop the cooking process. Set aside.

2. Prepare the Ingredients: While the noodles are cooking, finely mince the garlic, chop the green onions, and crush the peanuts. Rinse the pickled mustard greens under running water to remove excess salt and chop them finely. If using minced pork, break it up with a fork to ensure even cooking.

3. Make the Broth: In a medium pot, heat the chili oil over medium heat. Add the Sichuan peppercorns and stir until fragrant, about 30 seconds. Add the minced garlic and sauté until aromatic but not browned. Stir in the vinegar, soy sauce, and chopped pickled mustard greens. Pour in about 3 cups of water (or chicken stock for extra flavor) and bring to a boil. Simmer for 3–5 minutes to allow the flavors to meld. Taste and adjust salt, vinegar, or chili oil as needed for your preferred balance of sourness and spice.

4. Cook the Pork (Optional): If using minced pork, add it to the simmering broth. Stir gently to break up any clumps. Cook until the pork turns pale and is fully cooked through, about 2–3 minutes. Skim off any foam for a clearer broth.

5. Assemble the Bowl: Place the drained noodles into serving bowls. Pour the hot broth over the noodles, ensuring each bowl gets a share of the pork and pickled vegetables.

6. Garnish and Serve: Top each bowl with crushed peanuts, sesame seeds, and chopped green onions. Serve immediately while hot. For extra tang, add a splash of vinegar at the table. Encourage diners to mix well before eating to distribute the flavors.

Key Points:

• Use fresh sweet potato noodles for the best texture; dried noodles work but may require longer soaking.
• Adjust chili oil and vinegar to taste—Sichuan cuisine is bold, but balance is key.
• Pickled mustard greens add essential tang and crunch; rinse if overly salty.
• The broth should be both spicy and sour, with a numbing tingle from the Sichuan peppercorns.
• Serve immediately for the best flavor and texture.

💡 Tips

• Adjust chili oil and vinegar for preferred spice and sourness.
• Use fresh sweet potato noodles for best texture.
• Add extra pickled mustard greens for more tang.
• Serve hot for maximum flavor.