Sichuan Spicy and Sour Rice Noodle Recipe

Ingredients for Spicy and Sour Rice Noodle: Sweet potato starch 250g, pork, sour beans, pickled vegetables, oil chili paste 4 tablespoons, light soy sauce 3 tablespoons, vinegar 4 tablespoons, Pixian bean paste, garlic, ginger, soybeans, peanuts, green onions, cilantro, chili peppers.
Method for Spicy and Sour Rice Noodle: Step 1: Heat oil in a pot, add minced ginger and 1 tablespoon Pixian bean paste, stir-fry to release red oil. Step 2: Add diced pork, once it changes color, add a spoonful of broth, then simmer over medium-low heat until the sauce thickens. Step 3: Soak sweet potato starch in hot water for half an hour, then cook in broth for 5 minutes, remove and drain. Step 4: Prepare the sauce: 3 tablespoons light soy sauce, 4 tablespoons vinegar, 4 tablespoons oil chili paste, minced garlic, minced ginger, half a spoon of salt, 1 tablespoon broth. Step 5: Add noodles to the sauce. Step 6: Add the stir-fried pork sauce, pickled vegetables, sour beans, soybeans, crushed peanuts, and it’s ready.

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Cooking Tips for Spicy and Sour Rice Noodle: 1. The ratio of the base sauce is light soy sauce: aged vinegar: oil chili paste = 3:4:4. The key is the fragrant oil chili paste. You can refer to my previous notes for the method. 2. Stir-fry the pork sauce with Pixian bean paste for a superb taste! 3. Use broth for cooking noodles and making the base soup; I used pork bone broth this time, but chicken broth can also be used. 4. Be sure to add some sour beans or pickled vegetables, which can be purchased from the supermarket. I will share the method for sour beans later. 5. I chose noodles from the Northeast region, which are very smooth. I made two portions, and the other one did not clump together even when left overnight. A shout-out to the noodles.

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There are tricks to making delicious dishes; each of my dishes has its own little secret. You can search for ‘Sichuan Snacks’ to directly view my recipes!

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