Sichuan-Style Hot and Sour Noodles recipe - ingredients, nutrition and when to eat it
These Sichuan-style noodles are made with potato starch noodles tossed in vinegar and chili oil for a spicy, tangy flavor.
These Sichuan-style noodles are made with potato starch noodles tossed in vinegar and chili oil for a spicy, tangy flavor. The chewy noodles pair well with the nutty taste of peanuts, making this a satisfying lunch or dinner when you’re craving something spicy.
Chinese · 25 minutes to cook
Tips: Soaking and cooking times can vary by brand, so check the package instructions first.
Tips: Add the vinegar after turning off the heat to keep its tangy aroma bright.
Tips: For more heat, add chili oil a little at a time and adjust to taste.
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Ingredients (1 serving)
- Potato starch noodles (dried) — 70 g
- Chicken stock — 350 ml
- Chinese black vinegar — 1.5 Tbsp
- Chili oil — 1 Tbsp
- Doubanjiang — 1 tsp
- Soy sauce — 1 tsp
- Peanuts — 1 Tbsp
- Mung bean sprouts — 40 g
- Green onion — 10 g
- Garlic — 1 pc
- Sugar — 0.5 tsp
- Water — 100 ml