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Hot and Sour Noodle Soup

Savor the Spice: Easy Hot and Sour Noodle Soup Recipe

Hot and Sour Noodle Soup is a customizable and quick dish, perfect for warming your heart with its fiery and tangy flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Sichuan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 4 cups chicken broth Use mushroom broth for vegetarian version.
  • 2 tablespoons Chinkiang vinegar Substitute with rice vinegar if necessary.
  • 1 tablespoon dark soy sauce Tamari works for gluten-free.
  • 1 tablespoon light soy sauce Tamari is a gluten-free alternative.
  • 2 tablespoons Shaoxing wine Dry sherry can be used if needed.
  • 1 tablespoon sugar Balances acidity and heat.
  • 1 teaspoon ground Sichuan peppercorns Adjust based on your spice tolerance.
For the Noodles
  • 8 ounces sweet potato noodles or dried potato noodles Choose based on availability.
For the Toppings
  • 1 cup ground pork Can be left out for vegetarian delight.
  • 2 tablespoons peanut oil Substitute with any neutral oil.
  • 3 tablespoons green onions Reserved for garnish.
  • 2 cloves garlic Minced for better infusion.
  • 2 tablespoons homemade chili oil Store-bought can save time.
  • 1/4 cup roasted peanuts Fried soybeans make a fine alternative.
  • 1/4 cup chopped cilantro Offers a burst of freshness.
  • 1/4 cup Sui Mi Ya Cai Can also use kimchi.
  • 1/4 cup pickled mustard tube or other Chinese pickles Optional but adds complexity.

Equipment

  • large skillet
  • mixing bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat peanut oil over medium-high heat until shimmering. Add ground pork and cook for about 5–7 minutes until browned. Pour in Shaoxing wine and dark soy sauce, stirring to combine. Remove pork from skillet and transfer to a plate.
  2. In a mixing bowl, combine chicken broth, Chinkiang vinegar, light soy sauce, sugar, and ground Sichuan peppercorns. Stir well. Meanwhile, heat the chicken broth in a saucepan over medium heat until simmering.
  3. Cook sweet potato noodles according to package instructions (around 5–7 minutes). Drain and rinse under cold water to prevent sticking. Set the noodles aside.
  4. In individual serving bowls, place a portion of noodles. Spoon heated broth over the noodles, about 1–1.5 cups per bowl. Top with sautéed pork and sprinkle with green onions, peanuts, and additional toppings.
  5. Serve the hot and sour noodle soup immediately while the broth is still steaming. Mix in the toppings for a delightful balance of flavors.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 800mgPotassium: 550mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Keep broth, noodles, and toppings hot before assembly for optimal texture and flavor. Adjust spice levels to preference. Ensure noodles are tender yet springy for perfect texture.

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