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–+ servings

Suan La Fen

A glorious noodle soup of a rich base layered with spicy, numbing, sour, and umami flavors
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Dinner, Lunch, Main Course, Soup
Cuisine: Asian
Calories: 309
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 oz Noodles of choice Traditionally Glass Noodles
  • 3 cup Chicken Stock Beef or Veggie work well here
  • 1/2 inch Ginger Nub Peeled and minced
  • 2 cloves Garlic Peeled and Minced
  • 1 tsp Gochugaru Flakes Or Chili Flakes
  • 4 tbsp Vegetable Oil
  • 2 tbsp Black Vinegar substitute rice vinegar/rice wine vinegar
  • 1/2 tsp Dark Soy Sauce substitute Soy Sauce
  • 1/2 tsp Sugar
  • 1/4 tsp Black Pepper
  • 1/2 tsp Sesame Oil Toasted is so nice
  • 1 tbsp Chili Oil Or chili crisp / sauce
  • 2 ea Scallions Washed, minced
  • 1 tbsp Cilantro Washed, Minced
  • 1 cup Greens Fresh, optional, washed, stemmed, stripped
  • 3 tbsp Dry Roasted Peanuts
  • 1/2 tsp Sichuan Pepper Corns Ground
  • Spicy Kimchi Optional
  • Chili Peppers Washed, Stemmed, Slivered, Optional

Method
 

  1. Bring a pot of water to a boil, and cook the noodles according to package instructions.
  2. Once cooked, drain and rinse in cold running water. Set aside.
  3. Heat your stock in a separate pot. Keep it at a medium simmer.
  4. In a small pot, heat four tablespoons of oil until it’s shimmering and smoking lightly
  5. Add ginger, garlic, sesame seeds, and pepper flakes to the oil, stir, and remove from heat. (Note: These will sizzle.)
  6. Add the vinegar, soy sauces, sugar, Sichuan peppercorn powder, black pepper, sesame oil, and chili oil to the blessed oil
  7. Divide the oil / spice mixture into the bottom of two soup bowls
  8. Add the greens to the soup bowl, and stir to coat.
  9. Pour the hot stock into the bowl, and mix well.
  10. Add the cooked noodles, and top with the scallions, cilantro, and roasted peanuts.
  11. Taste, Season and Balance Flavors

Nutrition

Calories: 309kcalCarbohydrates: 20gProtein: 14gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 11mgSodium: 683mgPotassium: 557mgFiber: 2gSugar: 8gVitamin A: 560IUVitamin C: 7mgCalcium: 34mgIron: 1mg

Notes

This is more of an assembly job than an actual recipe. Nonetheless, it is a winter's feast.
One can use just about any fresh green here, bok choy, kale, mustard, etc.  Just wash well, remove the stems then roll and chiffonade to reasonable widths.
 

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