Hot and Sour Noodles (Suan La Mian, 酸辣面)
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Category
Dinner
Cuisine
Chinese
Servings
1
Prep Time
2 minutes
Cook Time
6 minutes
Hot and Sour Noodles are a fiery and tangy Sichuan street-food classic. Speedy to make and impossible to resist. A simple but bold blend of spices, vinegar, and chili oil delivers a flavor explosion that hits spicy and sour right where it counts.
Ingredients
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½ tablespoon chili flakes (or ground dried chili)
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½ teaspoon sesame seeds
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⅛ teaspoon ground Sichuan pepper (or ground white pepper)
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1 teaspoon garlic, minced
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1 and ½ tablespoons neutral cooking oil
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2 tablespoons black rice vinegar
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1 tablespoon light soy sauce
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Pinch of sugar
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1 egg
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1 portion noodles (fresh or dried, thin preferred)
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1 handful leafy greens (for example, bok choy or spinach)
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½ stalk scallions, finely chopped
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1 tablespoon roasted peanuts, crushed
Directions
In a serving bowl, combine chili flakes, Sichuan pepper, sesame seeds, and minced garlic.
Heat cooking oil until it’s smoking hot, then pour most of it over the spice mix in the bowl (reserve a little oil for the next step). The sizzling releases the aroma.
Once the sizzling stops, stir in black rice vinegar, light soy sauce, and a pinch of sugar.
Using the reserved oil, fry an egg-cook one side for a runny yolk or both sides if you prefer it well done.
Bring water to a rolling boil. Cook the noodles, and just before they’re fully done, add the leafy greens to blanch.
Ladle some noodle cooking water into the serving bowl to dilute the seasoning into a broth.
Add the noodles and greens, then top with the fried egg, chopped scallions, and crushed peanuts.