I’d also love to call this ”Sichuan Instant Noodles”. Because the way it is cooked – boil the sweet potato noodles, dress it with a sauce, and finish it with a spoon of roasted peanuts – takes literally minutes.
It is not that I have a packet of premixed sauce, the ingredients are simply the large and small bottles sitting in my kitchen. To acquire a pungent and fresh spice flavor, I devoted a few more minutes in roasting and grounding the peppercorns like this (but without salt).
Although call it an instant version, I want to divorce any unhealthy image from it since it is less oily than many Sichuanese dishes. If you really like that shinny red hue, then just add some more red chili oil to the dish. And, it is also easy to go after the authentic taste by adding a spoon or two of fermented black bean paste to the sauce.
What I have here is simply a simple idea for adapting the popular Hot and Sour Noodles of Chong Qing (重慶酸辣粉), a major city of Sichuan, where it has been eaten as a snack, a side dish, or even a quick meal during lunch or dinner.
I did not add much chilies as the traditional way do, you may however tune the sauce with the hotness, sourness, tongue-numbness, or even replace the green onions with coriander (cilantro) according to taste.
- Ingredients
- 200g sweet potato noodles
- 1-2 tsp cooking oil
- 2 tbsp roasted peanuts, coarsely ground
- 2 sprigs green onions, thinly sliced
- Hot and sour sauce
- 4 tsp soy sauce
- 4 tsp Chinese black vinegar
- 2 tsp sugar
- 3 tsp sesame oil
- 2 tsp finely chopped garlic
- 2 dried red chili peppers, coarsely chopped
- 2 tsp Sichuan peppercorn powder, freshly ground preferred
- pinch of salt to taste
Method
In a bowl, mix sauce ingredients, whisking well. Divide into 2 bowls. Set aside
Cook sweet potato noodles according to instructions (to avoid noodles sticking together, add cooking oil to the water for boiling). Drain noodles. If the instructions suggest that the noodles should be slightly tender, not cooked through, then you may want to cook them for about half minute more because we are not going to stir-fry or boil the noodles further.
Divide the hot noodles into the 2 bowls, dress them well with the sauce, and top each portion with green onions and roasted peanuts.
Enjoy!
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- Category: Featured . Noodle .
- 20 comments
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Comments
Thank you for visiting, I would love to hear from you as much as I love to put up posts here ...
- Juliana July 17, 2012
I love this kind of noodles…kind of chewy texture…but never had it hot and sour…like how you add peanuts…simple and so tasty.
Have a great week 🙂 - elaine chan July 17, 2012
This looks great- and easy to cook. Thanks for the recipe.
- Stephanie July 18, 2012
Those noodles are so cool looking! And the dish sounds so simple and tasty
- tigerfish July 18, 2012
I am guessing this should be quite spicy (being Sichuan style) though it does not look spicy at all!
- TasteHongKong July 18, 2012
@tigerfish,
Yes, I like the Sichuan flavors, but have yet to catch up their level of hotness, so I have used smaller amount of chilies here. - food-4tots July 18, 2012
I have never tasted potato noodles before. But. it looks so appetizing!! Love the addition of chilli to give it an extra kick to the overall taste.
- Lori July 18, 2012
I could go for this right now. I love the unique heat of Sichuan peppers. I still need to try and locate those sweet potato noodles here!
- Christine's Recipes July 18, 2012
Your instant noodles look superb and refreshing. It’s good for hot weather, isn’t it?
- TasteHongKong July 19, 2012
@Lori,
Apart from Chinese grocery stores, I think you may find the sweet potato noodles in Korean ones.@Christine’s Recipes
Like it spices up my appetite when hot, and helps circulate warmth when cold : ). - mycookinghut July 22, 2012
Looks really simple and yummy. Definitely book making this to try at home. 😉
- kristy July 31, 2012
Good day dear, oh wow, this dish sounds amazingly delish. I’ve never tried the sweet potato noodle before. However, from the look I can imagine myself eating glass noodle. haha…. Will try to keep an eye on the noodle. See if I am lucky enough to get some to try. Thanks so much for sharing.
Have a great week ahead.
Kristy - lena August 3, 2012
i remember you posted sweet potato noodles before, are they actually same as tunghoon? i dont seem to see these kind of noodles in the korean grocery section, or maybe i missed that.
- TasteHongKong August 4, 2012
@lena,
I guess the tunghoon you mentioned is one type of bean threads made by mung beans than sweet potatoes. Glass noodles (bean threads) look whiter than sweet potato noodles, which usually are greyish . Let me know if I shall clarify more. - YC September 4, 2012
Hi can I substitute the black vinegar with balsamic vinegar? Love your recipes. Keep up the good work! =D
- TasteHongKong September 4, 2012
@YC,
I think so. It sounds to be a nice idea though I haven’t tried that. The taste might be slightly different as balsamic is usually sweeter but less sour than Chinese black vinegar. Therefore, you might want to reduce the amount of sugar. Enjoy!
Thanks for your kind compliments! - YC September 6, 2012
Hi, I took your tip and didn’t add any sugar since I’m using balsamic vinegar. It was delish! I’m addicted to this now. Such a quick and delicious meal to whip up after work. Have had it for two days in a row with tung hoon and lots of fresh coriander. Thanks for this great recipe! Looking forward to more posts from your blog. =D
- TasteHongKong September 6, 2012
@YC,
You are welcome! And thanks for your kind feedback again, if you like quick noodles, perhaps you may also want to try this soy sauce chow mein, enjoy! - Meimi132 September 10, 2013
omg omg omg more stuff I recognise but never knew the English, or sometimes even the Chinese for XD. I loved these noodles. I always had em in malatang or hotpot if I could XD
- Wilfy @ Wilfys.com March 9, 2014
looks tasty!
Check out my dice with death, with some tasty Hong Kong sour n’ Spicy noodles!
http://wilfys.com/blog/hong-kong-sour-and-spicy-noodles-and-the-projectile-beansprout/ - Celebrity Chef China (2014) 星廚駕到 第一季 | Corner Café September 27, 2015
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