By Bring Suan La Fen (Hot and Sour Noodle Soup) Recipe to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Suan La Fen (Hot and Sour Noodle Soup) Recipe captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Suan La Fen (Hot and Sour Noodle Soup) Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Soup:
4 cups chicken or vegetable broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chili oil (adjust to taste)
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon white pepper
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Noodles:
200g sweet potato noodles (or any noodles of your choice)
Toppings:
100g tofu, cubed
1 cup mushrooms, sliced (shiitake or button)
1 cup bok choy or spinach
2 green onions, chopped
Fresh cilantro, for garnish
Optional: sliced chili for extra heat
PREPARATION STEPS
Prepare the Noodles:
Cook the sweet potato noodles according to package instructions. Drain and set aside.
Make the Soup:
In a large pot, combine the chicken or vegetable broth, soy sauce, rice vinegar, chili oil, sesame oil, sugar, and white pepper. Bring to a simmer over medium heat.
Add the Tofu and Vegetables:
Add the cubed tofu and sliced mushrooms to the pot. Let it simmer for about 5 minutes until the mushrooms are tender.
Stir in the bok choy or spinach and cook for an additional 2 minutes.
Thicken the Soup:
Slowly add the cornstarch mixture to the soup while stirring continuously until the soup thickens slightly.
Combine and Serve:
Divide the cooked noodles into bowls and ladle the hot and sour soup over the noodles.
Top with chopped green onions and fresh cilantro. Add sliced chili if desired.
Enjoy!
Serve hot and enjoy the perfect balance of spicy and tangy flavors!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
