Suan La Fen (酸辣粉)

English

Ingredients

1 serving (1 bowl)

Ingredients A (for the sauce)

  • 1 tsp minced garlic
  • 1 tsp chili flakes
  • 1 tsp Szechuan peppercorn powder
  • 1/2 stalk of scallion (white section, cut into thin rings)
  • 1 tsp sugar
  • 1/2 tsp salt

Ingredients B (for the sauce)

  • 2 tbsp vegetable oil
  • 2 tbsp Chinkiang vinegar
  • 2 tbsp light soy sauce
  • 1/2 tsp sesame oil
  • 1 tbsp chili oil

Ingredients C (others)

  • 100g dried sweet potato noodles
  • 3 tbsp peanuts (optional)
  • 10g za cai (pickled mustard stem), cut into small dice (optional)
  • 1/2 stalk scallion (green section, cut into thin rings)
  • 2 tbsp chopped coriander leaves and stems (optional)
  • 1.5 cups chicken broth

Instructions

  1. To make the sauce: Heat the oil to near the smoking point. Then, pour it into ingredients A to let it sizzles. Next, add ingredients B to ingredients A and mix well.
  2. For the noodles: Soak the dried sweet potato noodles for fifteen minutes. Then, boil in hot water for 7 minutes or until al dente. Transfer to a pot of cold water, then drain.
  3. For the peanuts. Fry the peanuts with 2 tsp of oil in a wok over low heat. Remove when the peanuts become crispy.
  4. To assemble. Place the sauce in a serving bowl. Pour the boiling chicken broth into the bowl.
  5. Add the cooked noodles to the bowl. Top with peanuts, za cai, coriander leaves, and scallion. Serve.

中文

食材

1份（1碗）

食材A（醬汁部分）

  • 1茶匙蒜末
  • 1茶匙辣椒粉
  • 1茶匙花椒粉
  • 半根青蔥（白色部分，切成薄環）
  • 1茶匙糖
  • 半茶匙鹽

食材B（醬汁部分）

  • 2湯匙植物油
  • 2湯匙鎮江醋
  • 2湯匙生抽
  • 半茶匙麻油
  • 1湯匙辣椒油

食材C（其他）

  • 100克紅薯粉條
  • 3湯匙花生（可選）
  • 10克搾菜（切成小丁，可選）
  • 半根青蔥（綠色部分，切成薄環）
  • 2湯匙切碎的香菜葉和莖（可選）
  • 1.5杯雞湯

做法

  1. 製作醬汁：將油加熱至接近冒煙。然後，將其倒入食材A中，讓其發出噼啪聲。接下來，將食材B加入食材A中，充分混合。

  2. 製作麵條：將乾的紅薯粉條浸泡十五分鐘。然後，在熱水中煮沸7分鐘，直到麵條有彈性。將其轉移到冷水中，然後瀝乾。

  3. 製作花生：在平底鍋中用2茶匙油以小火炸花生。當花生變脆時取出。

  4. 組合：將醬汁放在一個碗中。將滾燙的雞湯倒入碗中。將煮熟的麵條加入碗中。撒上花生、搾菜、香菜葉和蔥。上菜。

Source: tasteasianfood.com