SichuanMedium 35 min serves 2

Suan La Fen (Hot & Sour Noodles)

Name: Suan La Fen (Hot & Sour Noodles)
Total time: 35 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: dried sweet potato starch noodles (fen si); Chinese black vinegar; ground Sichuan peppercorn; chili oil with sediment; garlic

酸辣粉 · suān là fěn

家庭快手版 · Home version: Family version uses soaked sweet potato starch noodles instead of deep-fried ones — faster, healthier, and achieves perfect chew without splatter.

My cousin in Jiefangbei ran a street cart for 18 years — her secret was adding a spoonful of aged black vinegar *after* cooking, not before. ‘Acidity must breathe,’ she’d say, tapping the bottle. I still hear her tap when I uncork mine.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More noodle dishes →Quick & Easy Spicy

Ingredients

dried sweet potato starch noodles (fen si)干红薯粉条🏮 asian200 g
Chinese black vinegar镇江香醋🏮 asian30 ml
ground Sichuan peppercorn花椒粉🏮 asian3 g
chili oil with sediment红油（带油渣）🏮 asian30 ml
garlic大蒜🛒 local20 g

dried sweet potato starch noodles (fen si): Must be 100% sweet potato starch — look for translucent, ivory-white strands. Sub: glass noodles (mung bean) if unavailable.

Chinese black vinegar: Do not substitute balsamic or rice vinegar — black vinegar’s mellow acidity is irreplaceable.

ground Sichuan peppercorn: Grind whole Sichuan peppercorns just before use — store in fridge up to 1 week.

chili oil with sediment: Use chili oil that includes fried chili bits — adds texture and layered heat.

garlic: Mince finely — raw garlic must integrate fully, not punch.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Soak noodles in room-temp water 20 minutes until pliable but still slightly stiff. Drain well — do not rinse.
泡发粉条
🔍 Look for 20 分钟 · 20 minutes
Visual: 粉条呈半透明象牙色，弯曲不断。Noodles turn translucent ivory; bend easily without snapping.
You know it's right when: 指捻无粉感。No chalky residue when rubbed between fingers.
2Bring 1.2 L water to boil in a large pot. Add drained noodles and cook 2–3 minutes until tender but chewy — taste test at 2 min.
煮粉控时
🔍 Look for High heat 2–3 分钟 · 2–3 minutes
Visual: 粉条自由浮起，表面泛淀粉光泽。Noodles float freely; surface glistens with starch sheen.
You know it's right when: 咬之弹牙不滑、不粘牙。Bite reveals springy resistance — not slippery or gummy.
3Drain noodles thoroughly. Rinse *once* with hot water (not cold) to remove surface starch — shake dry in colander.
热烫去粉
🔍 Look for 15 秒 · 15 seconds
Visual: 冲一次即见清水，粉条根根分明。Water runs clear after single rinse; noodles separate cleanly.
You know it's right when: 粉条表面无黏膜残留。No sticky film remains on noodle surface.
4In a bowl, combine black vinegar, chili oil, Sichuan peppercorn powder, minced garlic, and 1/2 tsp salt. Whisk until emulsified.
调酸辣汁
🔍 Look for 1 分钟 · 1 minute
Visual: 酱汁微稠，红油均匀悬浮，不分层。Mixture thickens slightly; red oil suspends evenly, no separation.
You know it's right when: 醋香上扬，辣香渐盛。Aroma sharpens — vinegar tang lifts, chili heat blooms.
5Divide noodles between bowls. Pour hot sauce over. Top with crushed roasted peanuts, fresh cilantro, and scallion greens.
装碗激香
🔍 Look for 即刻 · immediately
Visual: 酱汁浇上微嘶，热气裹着复合香气升腾。Sauce sizzles faintly on noodles; steam rises with layered aroma.
You know it's right when: 醋香破油而出，清冽鲜活。Vinegar aroma cuts through chili oil — clean, bright, and present.

Tips

· For authentic chew, never overcook noodles — they soften further when hot sauce is poured.
· Make chili oil at home: heat 1/2 cup neutral oil to 120°C, pour over 3 tbsp coarse chili flakes and 1 tsp Sichuan peppercorns.
· Add a splash of light soy sauce *only* if broth tastes flat — never before tasting.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library