Suan La Fen is a vibrant Chongqing street food dish that showcases the bold flavors of Sichuan cuisine. Known as “sour and spicy noodles,” this dish features slippery sweet potato starch noodles (fen) served in a tangy, fiery broth made with chili oil, vinegar, and soy sauce. Topped with peanuts, green onions, and sometimes minced pork or preserved vegetables, Suan La Fen offers a perfect balance of sourness, heat, and umami. A favorite among locals and food lovers, this dish is quick to prepare and brings the spicy essence of Chongqing to your table. This step-by-step recipe will guide you through making an authentic Suan La Fen at home.
Ingredients (Serves 4)
- Sweet Potato Starch Noodles (Fen): 8 oz (225g), dried
- Ground Pork: 1/2 lb (225g) (optional, for meat version)
- Chili Oil: 1/4 cup (store-bought or homemade)
- Soy Sauce: 3 tbsp (light soy sauce preferred)
- Black Vinegar: 3 tbsp (Chinese black vinegar or substitute with balsamic)
- Sesame Oil: 1 tbsp
- Chicken Stock or Water: 4 cups
- Garlic: 4 cloves, minced
- Ginger: 1-inch piece, minced
- Green Onions: 3, finely chopped (white and green parts separated)
- Dried Red Chilies: 4-5, chopped (adjust for heat)
- Sichuan Peppercorns: 1 tsp, ground (for numbing spice)
- Sugar: 1 tsp (to balance flavors)
- Salt: 1 tsp (adjust to taste)
- Peanuts: 1/4 cup, roasted and crushed (for topping)
- Preserved Vegetables: 2 tbsp (optional, finely chopped, like pickled mustard greens)
- Vegetable Oil: 2 tbsp
- Cornstarch: 1 tsp (mixed with 1 tbsp water, optional for thickening)
Equipment Needed
- Large pot (for boiling noodles)
- Wok or large skillet
- Small bowl (for mixing sauce)
- Chopping board and sharp knife
- Measuring cups and spoons
- Strainer or colander
- Ladle
Step-by-Step Instructions
Step 1: Prepare the Noodles
Bring a large pot of water to a boil. Add the 8 oz (225g) dried sweet potato starch noodles and cook for 5-7 minutes, or according to package instructions, until soft but still slightly chewy. Stir occasionally to prevent sticking. Drain the noodles in a colander and rinse briefly with cold water to stop cooking. Set aside, tossing with a teaspoon of oil to keep them from clumping.
Step 2: Make the Spicy Base
Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning. If using ground pork, add it now and cook for 5-7 minutes, breaking it apart with a spoon, until browned and fully cooked. The pork adds a savory depth, but you can omit it for a vegetarian version.
Step 3: Prepare the Sauce
In a small bowl, combine 1/4 cup chili oil, 3 tbsp soy sauce, 3 tbsp black vinegar, 1 tbsp sesame oil, 1 tsp sugar, 1 tsp ground Sichuan peppercorns, and 1 tsp salt. Whisk until well mixed. This sauce is the soul of Suan La Fen, blending heat, sourness, and a numbing sensation. Adjust chili oil or Sichuan peppercorns based on your spice preference.
Step 4: Cook the Broth
Pour 4 cups of chicken stock or water into the wok with the sautéed aromatics (and pork, if using). Bring to a boil over high heat, then reduce to a simmer. Add the chopped dried red chilies and let the broth simmer for 5 minutes to infuse the flavors. Stir in the prepared sauce mixture and cook for another 2-3 minutes. For a slightly thicker broth, stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer for 1 minute until it thickens slightly. Taste and adjust salt or vinegar as needed—the broth should be spicy, sour, and aromatic.
Step 5: Assemble the Dish
Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles, ensuring each bowl gets a good mix of the spicy oil and aromatics. If using preserved vegetables, add 1/2 tbsp per bowl for a tangy crunch. Top with a generous sprinkle of crushed peanuts and the green parts of the green onions for texture and freshness.
Step 6: Serve and Enjoy
Serve Suan La Fen immediately while hot, using chopsticks and a spoon to enjoy the noodles and broth together. Encourage mixing the toppings into the dish to enhance every bite. Pair it with a side of steamed bok choy or a cucumber salad to balance the heat. The combination of sour, spicy, and numbing flavors makes this a truly addictive Chongqing classic.
Nutrition and Prep Time
- Prep Time: 15 minutes (plus 10 minutes if soaking noodles)
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Nutritional Estimate (per serving, without pork): Approximately 400-450 calories, 10g protein, 60g carbohydrates, 15g fat, 3g fiber. Adding pork increases protein (to ~20g) and calories (to ~500-550). This dish is rich in carbs from noodles, healthy fats from oils, and micronutrients from garlic and ginger. The spice level may boost metabolism, but consume in moderation if sensitive to sodium or chili.
Tips for Success
- Noodle Choice: Sweet potato starch noodles are traditional for their slippery texture, but glass noodles or rice noodles can substitute. Avoid overcooking to maintain chewiness.
- Chili Oil: Homemade chili oil with Sichuan chilies adds authenticity—heat oil with dried chilies and Sichuan peppercorns. Store-bought is a quick alternative.
- Spice Level: Adjust chili oil and dried chilies to taste. Sichuan peppercorns provide a unique numbing effect, so use sparingly if new to it.
- Vegetarian Option: Skip the pork and use vegetable stock with extra preserved vegetables or mushrooms for umami.
- Storage: Leftovers can be refrigerated for 1-2 days. Reheat with extra stock or water, as noodles absorb liquid over time.
Why You’ll Love Suan La Fen
Suan La Fen captures the fiery spirit of Chongqing with its perfect harmony of sour, spicy, and numbing flavors. This dish is a testament to Sichuan cuisine’s love for bold tastes, offering a quick yet deeply satisfying meal. Whether you’re a spice enthusiast or exploring Chinese street food, Suan La Fen delivers a warm, flavorful experience that transports you to the bustling markets of Chongqing. It’s easy to customize and perfect for a cozy night in.
