Suan La Fen (Sichuan Hot and Sour Sweet Potato Noodles) recipe - ingredients, nutrition and when to eat it
This Sichuan noodle dish features potato starch noodles in a tangy vinegar and chili oil broth, topped with peanuts.
This Sichuan noodle dish features potato starch noodles in a tangy vinegar and chili oil broth, topped with peanuts. The chewy noodles pair with numbing heat and a sharp sour kick. It makes a filling meal or a good choice when you’re craving a spicy noodle dish for lunch or dinner.
Chinese · 20 minutes to cook
Tips: Keep stirring the starch mixture as it cooks so it thickens smoothly without sticking to the bottom of the pan.
Tips: Instead of adding all the vinegar at once, taste first and add a little more as needed to adjust the tang.
Tips: Sichuan peppercorn releases its aroma quickly, so start with a small amount and add more to taste.
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Ingredients (1 serving)
- Potato starch — 35 g
- Water — 400 ml
- Chili oil — 1 Tbsp
- Chinese black vinegar — 2 Tbsp
- Soy sauce — 1 Tbsp
- Doubanjiang — 1 tsp
- Sichuan pepper — 0.5 tsp
- Peanuts — 1 Tbsp
- Green onion — 0.3 pc
- Garlic — 1 clove
- Sugar — 0.5 tsp
- Salt — 0.5 g