Hot and Sour Noodle Soup (酸辣面)
This might become your new favorite! Sichuan hot and sour noodles are quick to make and packed with irresistible flavors—a perfect dish for anyone who loves a spicy, tangy kick.
- Prep time
- 2 min
- Cook time
- 6 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ tablespoon chili flakes (or ground dried chili)
- ½ teaspoon sesame seeds
- ⅛ teaspoon ground Sichuan pepper (or ground white pepper)
- 1 teaspoon garlic (minced)
- 1½ tablespoon neutral cooking oil
- 2 tablespoon black rice vinegar
- 1 tablespoon light soy sauce
- 1 pinch sugar
- 1 egg
- 1 portion noodles (fresh or dried, see note)
- 1 handful leafy greens (e.g. bok choy, spinach)
- ½ stalk scallions (finely chopped)
- 1 tablespoon roasted peanuts (crushed)
Instructions
- 1
To start, place chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic in a serving bowl. Heat the cooking oil until it’s very hot, then pour most of it over the mixture, leaving the rest in the wok. Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and sugar.
- 2
Using the leftover oil, fry an egg. You can leave the yolk runny by cooking just one side, or flip it if you prefer it well done.
- 3
Bring a pot of water to a boil and cook the noodles over medium heat. Just before they’re fully cooked, add a handful of leafy greens to blanch briefly.
- 4
Ladle about 1¼ cup (300ml) of the noodle boiling water to the prepared bowl. Then add the drained noodles and greens. Top everything with the fried egg, a sprinkle of chopped scallions, and roasted peanuts.