Equipment
Ingredients
Soup Base
- 15 ml peanut oil
- 15 g ginger, peeled and thinly sliced
- 2 shiitake mushrooms, sliced
- 1 red chili, de-seeded and finely chopped
- 15 ml shaoxing wine
- 700 ml vegetable stock
- 220 g bamboo shoots, drained and rinsed
- 15 ml soy sauce
- 15 ml dark soy sauce
- 15 ml chinese black rice vinegar
- 1 g white pepper
- 15 ml cornflour
Noodle Components
- 200 g egg noodles, cooked
- 100 g beansprouts
- 8 baby corn, sliced
- 1 scallion, sliced
- 100 g chicken, cooked and shredded
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 551 kcal
- Protein
- 27 g
- Carbohydrates
- 64 g
- Fat
- 22 g
- Fiber
- 7 g
- Sugar
- 11 g
- Sodium
- 1955 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 74 mg
- Potassium
- 1216 mg
- Calcium
- 70 mg
- Iron
- 4.8 mg
- Magnesium
- 92 mg
- Phosphorus
- 339 mg
- Zinc
- 3.8 mg
- Vitamin A
- 81 mcg
- Vitamin C
- 25 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.71 mg
- Riboflavin
- 0.48 mg
- Niacin
- 8.9 mg
- Folate
- 138 mcg
- Water
- 620 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the peanut oil in a wok over medium-high heat. Add the sliced ginger and shiitake mushrooms, then stir-fry for 2 to 3 minutes until the mushrooms have softened.
Add the chopped chili, shaoxing wine, vegetable stock, bamboo shoots, soy sauce, dark soy sauce, black rice vinegar, and white pepper to the wok. Bring the mixture to a boil (100°C/212°F).
Stir the cornflour slurry into the boiling liquid. Continue to stir until the soup thickens, then reduce the heat to low to keep the broth warm.
Place the cooked egg noodles, beansprouts, sliced baby corn, and scallions in serving bowls.
Distribute the shredded cooked chicken over the noodle and vegetable base.
Ladle the hot soup over the ingredients in the bowls. Stir well to combine and serve immediately.
Chef's Notes
- For an authentic Sichuan flavor, use authentic Chinese black rice vinegar. If unavailable, balsamic vinegar is a decent substitute, though it will alter the flavor profile slightly.
- Don't overcrowd the wok when stir-frying the aromatics. This ensures they cook evenly and develop a good fragrance rather than steaming.
- The cornflour slurry should be added gradually while stirring to achieve the desired soup consistency without lumps. The soup should coat the back of a spoon, not be overly thick.
- Ensure your noodles are cooked al dente before adding them to the bowl, as they will continue to cook slightly from the hot broth.
- Taste and adjust the seasoning before serving. You might want to add more vinegar for tanginess, chili for heat, or soy sauce for saltiness.
Storage
Refrigerator: 48 hours — Store soup and noodles separately to prevent noodles from absorbing all liquid.
Reheating: Reheat soup in a pan until boiling, then pour over noodles.
Troubleshooting
Soup did not thicken
Cause: The cornflour slurry was not heated to a full boil or the ratio of starch to water was too low.
Fix: Mix an additional 5g of cornflour with 10ml cold water and stir into the boiling soup.
Prevention: Ensure the soup is bubbling before adding the slurry and stir constantly.
Cultural Context
Hot and Sour Noodles, or Suan La Fen, is a popular Chinese street food dish known for its distinctive spicy and tangy flavor profile. While its exact origins are debated, it's widely associated with Sichuan cuisine, famous for its bold and pungent tastes. The dish is a comforting and flavorful meal, often enjoyed as a quick lunch or a late-night snack.
