today is Jan 22, 2022

This tutorial is to show you how to make Chinese potato starch/sweet potato starch noodles from scratch with only 2 ingredients and also how you can easily make suan la fen soup base. The potato starch noodles are then tossed in the suan la soup base and topped with crunchy soybean nuts and peanuts. They make for a perfect appetizer.

How To Make Suan La Fen (Spicy and Sour Potato Noodles)

Ingredients to make suan la fen noodles from scratch

You only need two ingredients to make the noodles from scratch and it’s naturally gluten-free too. 1. Potato starch I use potato starch (NOT potato flour) for this recipe. You will see some recipes using sweet potato starch, also known as di gua fen (地瓜粉). It works too. Potato starch is a bit easier to find than sweet potato starch. Another substitute you can use is cornstarch, this will be my last resort, but it works. I haven’t tried it with rice flour so I can’t tell you if it works with cornstarch 2. Water You will need hot boiling water and room-temperature water for this recipe

How To Make Suan La Fen (Spicy and Sour Potato Noodles)

How to make Chinese potato/sweet potato noodles from scratch for suan la fen

1. Bring a large pot of water to a boil. Mix the 25 gr of potato starch with 25 ml of water. Then pour in 85 ml of hot boiling water (make sure it’s really hot boiling). This is to help gelatinize the starch, making it flexible. 2. Add in the rest of the 120 ml room temperature water. Stir to combine 3. Add the rest of the potato starch and stir to combine 4. You will get a thick gooey paste consistency. It shouldn’t be too thick that you can’t pipe the batter in one continuous motion, but not too runny that the noodles will disintegrate when you boil it 5. Transfer this into a large sturdy piping bag with a small piping tip or you can use a large sturdy plastic zipper bag and snip off the tip to create a tiny hole. If the hole is too big, your noodle will be thick. We want thinner noodle strands. When the water is boiling, lower the heat to the lowest and start piping the noodles in one continuous circular motion 6. You don’t want the water to boil vigorously as it may break the noodles. Cook for about 30 seconds or until it floats 7. Then transfer to a bowl of cold water and then drain off the water and set the noodles aside

How to prepare suan la fen soup base

1. Put the grated garlic, Sichuan peppercorns, white sesame seeds, chili flakes in a heat-proof medium-size bow 2. Heat up 1/3 cup of oil until really hot and then carefully pour this over the garlic mixture and stir a little bit

3. Add the rest of the ingredients for the suan la soup base. Have a taste and adjust the seasonings to your preference. It should be spicy and sour 4. Put the noodles into an individual serving bowl or one large serving bowl. Pour the suan la soup base over. Garnish with chopped green onion and cilantro leaves if using. Top with some peanuts and soybean nuts. Serve How To Make Suan La Fen (Spicy and Sour Potato Noodles)

How to store cooked potato/sweet potato starch noodles

1. The cooked noodles can be kept in the fridge for about 2-3 days in an air-tight container 2. When ready to serve, simply pour a hot broth over the suan la sauce and then pour this over the noodles. The heat from the soup will warm up the noodles

Did you make this recipe?

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How To Make Suan La Fen (Spicy and Sour Potato Noodles)

How To Make Suan La Fen Noodles (Spicy and Sour Potato Starch Noodles)

Prep Time 25 mins

Cook Time 5 mins

Total Time 30 mins

Servings 2 servings

Cook Mode Prevent your screen from going dark

Ingredients 

Toppings:

  • 100 gr soybeans
  • 100 gr raw peanuts with skins on
  • 4 Tbsp oil divided

For the noodles:

  • 25 gr potato starch see notes
  • 25 ml water (room temperature)
  • 85 ml hot boiling water
  • 120 ml water (room temperature)
  • 150 gr potato starch

For the suan la soup base:

  • 2 cloves garlic grated
  • ¼ tsp ground Sichuan peppercorns
  • 1 Tbsp sesame seeds
  • 1 Tbsp red chili flakes
  • cup hot oil
  • ½ tsp sugar
  • 2 Tbsp soy sauce use tamari or coconut amino for gluten-free version
  • 2 Tbsp Chinese black vinegar
  • ½ cup chicken broth or vegetable broth for vegan/vegetarian version

Instructions 

Prepare the toppings:

  • If you want to have soybeans as toppings, soak them overnight in water. The next day, drain off water. Put them on a large pan and stir fry on a dry pan until they are dry over medium-low heat. Then add 2 Tbsp of oil to lightly pan fry them until crunchy over medium-low heat. Let them cool down completely and then store in a container with a tight-fitting lid

  • Usually, peanuts with skins are used as toppings for suan la fen. I just use whatever I have, which is roasted peanuts without skin, so I don't actually pan fry or roast them anymore. If you use raw peanuts with skins, preheat pan with 2 Tbsp of oil and then add the peanuts and cook over medium-low heat for about 8-10 minutes until they are golden brown. Remove from the heat and let them cool down and then store in a container with a tight-fitting lid

Make the noodles:

  • Bring a large pot of water to a boil. Mix the 25 gr of potato starch with 25 ml of water. Then pour in 85 ml of hot boiling water (make sure it's really hot boiling). This is to help gelatinize the starch, making it flexible. Add in the rest of the 120 ml room temperature water. Stir to combine. Add the rest of the potato starch. You will get a thick gooey paste consistency. It shouldn't be too thick that you can't pipe the batter in one continuous motion, but not too runny that the noodles will disintegrate when you boil it

  • Transfer this into a large piping bag with a small piping tip or you can use a large plastic zipper bag and snip off the tip to create a tiny hole. If the hole is too big, your noodle will be thick. We want thinner noodle strands

Boil the noodles:

  • Bring a large bowl of cold water near you. This is to soak the noodles after boiling .When the water is boiling, lower it to the lowest and start piping the noodles in one continuous circular motion. You don't want the water to boil vigorously as it may break the noodles. Cook for about 30 seconds or until it floats. Then transfer to a bowl of cold water and then drain off the water and set the noodles aside

Prepare the suan la soup base:

  • Put the grated garlic, Sichuan peppercorns, white sesame seeds, chili flakes in a heat-proof medium-size bowl. Heat up 1/3 cup of oil until really hot and then carefully pour this over the garlic mixture and stir a little bit. Add the rest of the ingredients for the suan la soup base. Have a taste and adjust the seasonings to your preference. It should be spicy and sour

Assembling:

  • Put the noodles into an individual serving bowl or one large serving bowl. Pour the suan la soup base over. Garnish with chopped green onion and cilantro leaves if using. Top with some peanuts and soybean nuts. Serve

Nutrition

Serving: 1 serving Calories: 1077 kcal Carbohydrates: 95 g Protein: 30 g Fat: 69 g Saturated Fat: 10 g Polyunsaturated Fat: 33 g Monounsaturated Fat: 23 g Trans Fat: 1 g Sodium: 1812 mg Potassium: 1659 mg Fiber: 14 g Sugar: 8 g Vitamin A: 1209 IU Vitamin C: 9 mg Calcium: 201 mg Iron: 7 mg