Spicy and Sour Sweet Potato Noodles
A beloved Chongqing street food featuring chewy sweet potato starch noodles swimming in a bold, tangy broth topped with crunchy peanuts, fresh herbs, and a kick of Sichuan peppercorn. This comforting bowl delivers the perfect balance of heat and acidity.
Story
These chewy sweet potato noodles are the star of this iconic dish. The broth gets its signature tang from black rice vinegar and its heat from both fresh chili oil and ground Sichuan peppercorns. Feel free to adjust the spice level to your taste.
Ingredients
Instructions
Build the Broth Base
Bring the broth to a gentle simmer in a medium pot. Add the minced garlic and let it cook for 2-3 minutes to infuse the flavor. Stir in the soy sauce, half the chili oil, black rice vinegar, sugar, and half the ground Sichuan peppercorns. Keep warm over low heat.
Cook the Noodles
Meanwhile, bring a separate pot of water to boil. Add the sweet potato starch noodles and cook according to package directions, usually 3-5 minutes until they turn translucent and become chewy. Drain well and divide between serving bowls.
Assemble and Season
Pour the hot seasoned broth over the cooked noodles. Drizzle the remaining chili oil on top and sprinkle with the rest of the Sichuan peppercorns. Add the bean sprouts, crushed peanuts, cilantro, and green onions.
Serve and Enjoy
Give everything a gentle toss to combine the flavors. Serve hot and enjoy immediately while the noodles are still chewy. Add extra chili oil or vinegar on the side if desired.