Sichuan Spicy sour noodle soup

Sichuan Spicy sour noodle soup


  • 12 oz noodle, cooked

  • 2 tablespoons firm tofu, or meat saut├ęed

  • 2 tablespoons potatoes, chopped finely

For the soup

  • 2 tablespoons black rice vinegar

  • 2 teaspoons light soy sauce

  • 4 teaspoons Chinese chilli oil (or to taste)

  • 1/2 teaspoon freshly ground Sichuan pepper

  • 2 cloves garlic, crushed

  • Salt (to taste)

  • 500ml / 2 cups chicken stock (see note 1)

For the garnish

  • 2 tablespoons preserved Sichuan pickle, chopped

  • Cilantro, chopped

  • Garlic sprouts, chopped (or spring onion)


  1. Saut├ęs tofu and potatoes or meat in light oil and soy sauce for 5 minutes or until meat cooked through;
  2. Add soup ingredients in your clay pot and set on stew or fast for 20 minutes;
  3. At last 5 minutes of cooking, add noodle, tofu or meat, and potatoes until boil again;
  4.  Garnish and serve.





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