Chongqing Hot and Sour Rice Noodles recipe - ingredients, nutrition and when to eat it
This Chongqing-style Chinese noodle soup pairs chewy rice noodles with the tang of vinegar and the fragrant heat of chili oil.
This Chongqing-style Chinese noodle soup pairs chewy rice noodles with the tang of vinegar and the fragrant heat of chili oil. Peanuts and vegetables round it out, making it a satisfying bowl for lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 593g serving): 483.9 kcal · protein 9.9g · carbohydrate 71.1g · fat 18.3g · sodium 627.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Instead of adding all the vinegar at once, hold a little back and add more to taste so you can adjust the tanginess.
Tips: Add the peanuts just before serving to keep them crisp.
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Ingredients (1 serving)
- Rice noodles — 80 g
- Peanuts — 1 Tbsp
- Mung bean sprouts — 1 handful
- Chili oil — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Green onion — 0.3 stalk
- Cilantro — 0.3 handful
- Sugar — 0.5 tsp
- Water — 2 cup