Authentic Hot and Sour Sweet Potato Noodles
A spicy, tangy, and comforting noodle soup featuring chewy sweet potato starch noodles, wood ear mushrooms, and a rich aromatic chili oil broth.
Story
This beloved Sichuan street food is all about the balance of flavors—numbing heat, sharp vinegar, and deep savory notes. While the ingredient list looks long, the magic lies in the fragrant chili oil paste that forms the base of the soup.
Ingredients
Sweet potato vermicelli
200g
Wood ear mushrooms (rehydrated)
50g
Enoki mushrooms
100g
Peanuts
50g
Sesame seeds
1 tbsp
Chili powder
3 tbsp
Cooking oil
1/2 cup
Soy sauce
2 tbsp
Black vinegar
3 tbsp
Chicken stock or water
4 cups
Salt
to taste
Chopped green onions
for garnish
Minced garlic
2 cloves
Instructions
1
Prepare the Noodles
Cook the sweet potato vermicelli according to the package instructions until tender. Drain immediately and plunge into a bowl of ice water to stop the cooking and keep the texture chewy. Set aside.
2
Toast the Garnishes
Dry roast the sesame seeds in a small pan over medium heat until fragrant and golden, then remove. Fry the peanuts in a little oil until crispy. Drain and set aside.
3
Make the Chili Oil Base
Heat the oil in a wok or saucepan. Turn the heat to medium-low and gently fry the chili powder until it turns a deep red color and releases a strong aroma. Be careful not to burn it. Add the minced garlic and stir briefly.
4
Simmer the Broth
Pour in the chicken stock or water. Bring the soup to a boil, then add the wood ear and enoki mushrooms. Let them simmer for a few minutes until softened. Season the soup with soy sauce, black vinegar, and salt to achieve a sharp, savory balance.
5
Assemble and Serve
Drain the cooled noodles and divide them between serving bowls. Ladle the hot broth and mushrooms over the noodles. Top generously with the fried peanuts, toasted sesame seeds, and chopped green onions. Serve hot while the broth is still steaming.
