Hot and Sour Glass Noodles 酸辣粉
I really like using sweet potato noodles for this recipe. They’re chewy and they don’t absorb a lot of the soup so they can hold up their texture even if they’re submersed in the soup for a longer duration.As for all the other accompaniments, just go for what’s in your pantry or anything you like. The only constant is the hot and sour taste. The bowl is your oyster! Hmmm, oysters would be a great add-on for me! Next time!But this time, I made it vegetarian! Oh, and tofu puffs would’ve been good too. But I didn’t have any at the time.
Approximate cost (CAD) $5
Ingredients
- 125 g Sweet potato flat noodles , dry
- 600 ml Vegetable broth
- 2 cloves Garlic , minced
- 2 Chilis
- 1 stalk Green onions
- 1 handful Cilantro (I didn’t add any to mine)
- 2 tsp Light soy sauce
- ½ tsp Dark soy sauce
- 1 tbsp Vegetarian oyster sauce
- 2 tbsp Chinese black vinegar (or any black vinegar)
I use Chinkiang vinegar aka Zhenjiang vinegar - 1 tsp Sugar
- ½ tsp Sichuan peppercorn powder (or whole peppercorns)
- 1 tsp Sichuan chili sauce or Guilin chili sauce (or your favorite chili sauce)
- 2 tsp Oil
- 2 tbsp Spicy pickled bamboo shoots (from a jar)
- 2 tbsp Roasted peanuts
- 2 tbsp Pickled mustard greens
Instructions
- Mince 2 cloves of garlic, chop chilis, green onions and cilantro. Set aside
- Follow the instructions on the package to make the sweet potato noodles. Once they’re done, remove from water and rinse in cold water. Let it rest in a colander
- In a pot, heat 600 ml of broth until it comes to a boil. Once it boils, put the cooked sweet potato noodles in and let it come to a boil again. Turn off heat
- Put half the noodles and half the soup into each bowl (for 2 servings)
- In a small pot, turn heat on to medium-high, add 2 tsp oil and half the garlic, chilis and green onions. Fry until aromatic
- Add 2 tsp light soy sauce, ½ tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar and 1 tsp Guilin chili sauce to the pot. Mix well. Turn off heat. Add 2 tbsp Chinkiang vinegar
- Use a spoon to spoon the vinegar sauce into each bowl of noodles. Mix well
- Taste test and make adjustments. If it’s too spicy, add some hot water and add more seasonings.
Since the chili sauces, soy sauces and broth may contain varying amounts of salt, you can decide if any salt or more soy sauce is needed - Once you’re happy with the taste, add 2 tbsp peanuts, 2 tbsp spicy pickled bamboo shoots and 2 tbsp pickled mustard greens.
- Add the rest of the garlic, chilis and green onions. Top with cilantro
- Serve
Nutrition
Calories: 408kcalCarbohydrates: 71gProtein: 6gFat: 12gSaturated Fat: 2gTrans Fat: 1gSodium: 2099mgPotassium: 451mgFiber: 4gSugar: 8gVitamin A: 1347IUVitamin C: 69mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!