Hot and Sour Soup Noodles (Suan La Fen)
This hot and sour broth with sweet potato jelly noodles, topped with crumbled tofu, fried peanuts and herbs is the perfect comfort meal!
Servings: 1
Ingredients
Vegan 'Ground Pork'
- 150g extra firm tofu
- 1/2 tbsp toasted sesame oil
- 2 tsp shaoxing wine
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
Hot & Sour Broth
- 1 tbsp homemade chili oil
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp agave or maple syrup
- 1/2 tsp sichuan pepper
- 2 stalks spring onions
- 1 serving dried sweet potato noodles (120g)
Mushroom Broth
- 2 cups water
- 1 tbsp mushroom dashi or seasoning
Toppings
- roasted or fried peanuts
- chopped cilantro
- chopped green onions
- 1/2 cup blanced beansprouts
- 1/2 tbsp pickled mustard
Instructions
- Cook the sweet potato noodles according to package instructions. Drain, save the water and set aside.
- Crumble some tofu onto a pan and fry until golden brown. Add the seasonings and saute well.
- Add 2 cups of that water and mushroom seasoning. Bring to a boil.
- To a heat-safe bowl, add chili oil, black vinegar, soy sauces, sweetener, sichuan pepper and chopped spring onions.
- Add mushroom broth first, followed by the noodles. Garnish with ground tofu, toasted peanuts, blanched beansprouts, spring onions and coriander.
- Give it a good mix and enjoy!