Serves 1 person
250 ml chicken stock
1 tsp sichuan red pepper oil
1 tsp black vinegar
1 tsp soy sauce
1 tsp sesame oil
pinch of ground sichuan red peppercorn
pinch of sugar
pinch of salt
spring onions or scallions (for garnish)
coriander for garnish
peanuts for garnish

Recipe Courtesy of
Asian Food Network

Spicy Suan La Fen Soup Noodles

Once the noodles are done, the next part to making China's wildly popular hot sour soup, or Suan La Fen Tang, is the soup itself. You might be surprised but simmering chicken stock is the base of the red hot, vinegary soup. It's only overshadowed by show stopping flavours of buzzing Sichuan red pepper oil, and the sharp zap of black vinegar. Of course, the proportions are flexible, so play around with it if you want more heat, less vinegar, and so on. What pulls this whole thing together is a spoon of smooth sesame oil that gives it a nutty, aromatic heaviness that mellows out the heat and sour.

Difficulty: Medium

Preparation: 15 min
Cook: 20 min
Clean up: 10 min

Steps: 4 steps
11 Ingredients

Difficulty: Medium
Steps: 4 steps
11 Ingredients

Preparation: 15 min
Cook: 20 min
Clean up: 10 min

Instructions

Preparing the Sauce
- Pour chicken stock into a pot and bring it to a boil.
- For an individual portion of Suan La Fen soup, combine ground Sichuan red peppercorn and Sichuan red pepper oil, black vinegar, sugar, salt, soy sauce and sesame oil into another bowl.

Making the soup
- Pour boiled chicken stock into the Sichuan pepper mixture. For a richer taste, pour about 200ml ofchicken stock. For a lighter taste, pour less.
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Preparing the Garnish
- Toast peanuts in the oven at 180°C for about 10 mins.
- Thinly chop coriander and green onions.

Preparing the noodles
- As the noodles are already cooked, all you need is to gently heat up noodles for 2 mins in a pot of boiling water.
- Drain them and pour the noodles into the soup.

Garnish and Serve!

Garnish with chopped coriander, spring onions, toasted peanuts, and serve!

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Name: Spicy Suan La Fen Soup Noodles
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 1 person
Cuisine: Asian
Ingredients: 250 ml chicken stock; 1 tsp sichuan red pepper oil; 1 tsp black vinegar; 1 tsp soy sauce; 1 tsp sesame oil; pinch of ground sichuan red peppercorn; pinch of sugar; pinch of salt; spring onions or scallions (for garnish); coriander for garnish; peanuts for garnish