Chongqing Hot and Sour Glass Noodle Soup (Suan La Fen) Bliss

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Everyday Culinary Delights👩‍🍳

Posted on January 11, 2026

As I stirred the bubbling pot, the enticing aroma of Chongqing Hot and Sour Glass Noodle Soup (Suan La Fen) filled my kitchen, wrapping me in a warm embrace. This vibrant dish is a thrilling balance of spicy, sour, and savory notes that makes it an instant crowd-pleaser, while being completely vegan and wonderfully filling. Not only is it surprisingly quick to whip up, but it also brings the heart of Chongqing’s culinary culture right to your table. With each slurp of chewy sweet potato noodles and bites of crunchy toppings, you’ll discover a harmony of textures that keeps you coming back for more. Curious about how to bring this delightful experience to your home? Let’s dive into the recipe and transform your cooking into an adventure!

Why is this soup a must-try?

Explosive Flavor: Each spoonful delivers a tantalizing burst of spice and tanginess, igniting your taste buds in the best way possible.

Vegan Delight: Perfectly suited for plant-based eaters, this dish promises hearty satisfaction without missing out on flavor.

Quick & Easy: With simple, accessible ingredients and a speedy process, you can enjoy a gourmet meal in no time!

Texture Heaven: The chewy sweet potato noodles paired with crunchy toppings offer a delightful contrast, making every bite an adventure.

Cultural Journey: Experience the unique flavors of Chongqing right in your kitchen with this authentic recipe that’s sure to impress!

If you love exploring dynamic dishes, check out my Baked Hot Honey and Mongolian Beef Noodles for more global flavors.

Chongqing Hot and Sour Glass Noodle Soup Ingredients

For the Soup Base

Low Sodium Stock – Forms the delicious soup foundation; try chicken or vegetable stock as a substitute.
Ginger (minced) – Offers aromatic warmth; fresh ginger is best for maximum flavor.
Garlic (minced) – Adds savory depth; opt for fresh to enhance aroma.
Chinese Black Vinegar – Delivers the perfect sour note; regular vinegar can be used but will change the taste.
Light Soy Sauce – Provides umami and saltiness; use tamari for a gluten-free option.
Dark Soy Sauce – Adds color and richness; you can substitute with more light soy sauce if needed.
Sugar – Balances the flavors; alternatives include agave or maple syrup.
Sichuan Peppercorn Powder – Introduces a distinctive numbing spice; white pepper can be swapped in if necessary.
White Pepper – Elevates spiciness; black pepper works as a substitute when needed.
Sesame Oil – Infuses a lovely fragrant depth; olive oil is a suitable alternative.
Chili Oil – Adds an extra kick; adjust the amount to suit your spice preference.

For the Noodles

Dried Sweet Potato Noodles – The star carbohydrate providing a perfect chewy texture; boil until just right.

For Toppings

Roasted Soybeans (or Peanuts) – Offers protein and a delightful crunch; roasted peanuts can be a tasty alternative.
Toasted Sesame Seeds – Provides a nutty crunch; if unavailable, feel free to omit.
Sichuan Chili Flakes – Infuses heat and depth; adjust the quantity based on your heat tolerance.
Pickled Mustard Stems (Za Cai) – Gives a crunchy, tangy garnish; any pickled vegetable can work here.
Scallion (finely chopped) – Enhances flavor and color; green onions are a great substitute.
Cilantro (chopped) – Adds a pop of freshness; optional based on your preference.

Dive into this delightful recipe for Chongqing Hot and Sour Glass Noodle Soup and savor each addictive slurp!

Step‑by‑Step Instructions for Chongqing Hot and Sour Glass Noodle Soup (Suan La Fen)

Step 1: Prepare Soybeans
Soak the dried soybeans in water for at least 3 hours or overnight. Once they’re plump, drain them and heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the soybeans and stir-fry for about 5-7 minutes until they’re golden brown and fragrant. Remove from heat and set aside, allowing the crunchy roasted soybeans to cool.

Step 2: Cook Noodles
Bring a large pot of water to a rolling boil, then add the dried sweet potato noodles. Cook the noodles for about 5-7 minutes until they become chewy but not overly soft. Drain the noodles in a colander, then rinse them under cold water to stop cooking and remove excess starch, leaving you with a perfect, slippery base for your Chongqing Hot and Sour Glass Noodle Soup.

Step 3: Heat Stock
In a separate pot, heat 4 cups of low sodium stock or boiling water over medium heat. Bring the liquid to a gentle simmer, which should take about 5 minutes. This will serve as the flavorful base for your soup, so ensure it’s kept warm while you prepare the remaining ingredients for Chongqing Hot and Sour Glass Noodle Soup.

Step 4: Combine Base Flavors
In a mixing bowl, add 1 tablespoon of minced ginger, 3 cloves of minced garlic, 1 tablespoon of toasted sesame seeds, and 1-2 teaspoons of Sichuan chili flakes. Heat 2 tablespoons of vegetable oil in a small saucepan until it shimmers, then carefully pour the hot oil over the spice mixture to release the fragrances. Stir quickly to combine these aromatic base flavors, setting the stage for your soup.

Step 5: Create Soup Base
Add 2 tablespoons of Chinese black vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, 1 teaspoon of Sichuan peppercorn powder, 1 teaspoon of white pepper, 1 tablespoon of sesame oil, and 1 tablespoon of chili oil to the mixture you stirred in the previous step. Pour the warm stock into the bowl, mixing well until all the flavors are harmonized in a vibrant broth.

Step 6: Assemble
In a large serving bowl, add a portion of the cooked sweet potato noodles, then ladle the flavorful soup base over the top. Finish by generously topping your soup with pickled mustard stems, finely chopped scallions, chopped cilantro, and roasted soybeans or peanuts. Adjust the seasoning with additional soy sauce or chili oil to taste before diving into your delicious Chongqing Hot and Sour Glass Noodle Soup!

Make Ahead Options

Preparing Chongqing Hot and Sour Glass Noodle Soup (Suan La Fen) in advance is a fantastic way to save time on busy weeknights! You can soak and sauté the soybeans up to 24 hours in advance, storing them in an airtight container to retain their crunch. The sweet potato noodles can be cooked and refrigerated for up to 3 days; just be sure to rinse them with cold water to prevent sticking. When you’re ready to serve, heat the broth and combine it with the noodles, toppings, and your prepped ingredients for a delicious dish that tastes fresh and vibrant, ensuring you enjoy every flavorful spoonful!

Variations & Substitutions

Customize your Chongqing Hot and Sour Glass Noodle Soup with these delightful twists that will excite your taste buds!

Gluten-Free Noodles: Use rice noodles or gluten-free pasta instead of sweet potato noodles for a different texture.
Extra Veggie Boost: Toss in sliced bok choy, mushrooms, or snap peas for added nutrition and vibrant flavor.
Protein-Packed: For a heartier bowl, consider adding tofu, shrimp, or shredded chicken—just cook or heat through before serving.
Creamy Delight: Stir in a spoonful of coconut milk for a rich and creamy variation that balances the heat beautifully.
Herbaceous Touch: Swap or add fresh herbs like Thai basil or mint for a refreshing burst of flavor with each bite.
Heat Variations: Adjust the level of spice by swapping Sichuan chili flakes with regular red pepper flakes or omitting them for a milder flavor.
Savory Broth: Experiment with the stock; consider adding miso paste for an umami kick or switching to a meaty broth for a non-vegan version like chicken stock.
Snappy Crunch: Substitute pickled mustard stems with kimchi or any tangy pickled vegetable for an exciting tang and crunch.

With these variations, you can turn this dish into something new each time you make it. And speaking of tweaks, if you’re in the mood for another delightful dish, try my Easy Cream Cheese Chicken Low or the always-popular Orange Chicken Panda for some additional home culinary adventures!

Expert Tips for Chongqing Hot and Sour Glass Noodle Soup

Perfect Soaking: Soak soybeans for at least 3 hours for a proper texture; store-bought roasted options can save you time if you’re in a pinch.
Spice Control: Adjust the amount of Sichuan chili flakes and chili oil according to your heat preference to tailor the dish to your liking.
Hot Oil Technique: Ensure the oil is hot when pouring it over the aromatic mixture. This step crucially releases the full depth of fragrances for your soup base.
Quick Noodle Cooking: Don’t overcook the sweet potato noodles; aim for a chewy texture that harmonizes perfectly with the other ingredients in this Chongqing Hot and Sour Glass Noodle Soup.
Toppings Galore: Feel free to get creative with your toppings! Adding extra fresh herbs or different pickled vegetables can elevate the flavors further.

Storage Tips for Chongqing Hot and Sour Glass Noodle Soup

Fridge: Store leftover Chongqing Hot and Sour Glass Noodle Soup in an airtight container in the refrigerator for up to 2 days. Always allow it to cool completely before sealing.

Freezer: This soup can be frozen safely for up to 1 month. However, it’s best to freeze the broth separately from the cooked noodles to maintain texture.

Reheating: When ready to enjoy, reheat the soup gently on the stove over low heat. If the noodles have absorbed too much liquid, add a splash of warm stock or water to loosen the soup.

Toppings: To preserve freshness and crunch, store toppings like scallions and pickled mustard stems separately, adding them just before serving.

What to Serve with Spicy Chongqing Hot and Sour Glass Noodle Soup

Elevate your culinary experience with perfect pairings that balance the bold flavors of your soup and bring harmony to the table.

Garlic Bok Choy: Lightly sautéed, this leafy green adds a subtle crunch and vegetal sweetness that complements the soup’s spiciness beautifully.
Crispy Spring Rolls: These golden bites are filled with fresh veggies and offer a delightful crunch, creating the perfect contrast to the silky noodles.
Chili Garlic Edamame: Packed with protein and flavor, these snacks deliver a zesty punch that mirrors the heat of the soup while being fun to munch on.
Cucumber Salad: Refreshing and light, a cool cucumber salad with rice vinegar dressing can balance the soup’s heat, providing a crisp, crunchy texture.
Sesame Steamed Dumplings: Filled with flavorful ingredients, these dumplings add a chewy texture and a taste of umami that meshes beautifully with the hot and sour notes.
Raspberry Lime Soda: This sparkling drink offers a fruity sweetness, cutting through the spice and enhancing your meal’s overall experience.
Coconut Sorbet: A light and creamy dessert that cools the palate and offers a refreshing finish after the spicy, rich soup.

Think of combining these offerings to create a multi-layered dinner experience that is not only satisfying but memorable!

Chongqing Hot and Sour Glass Noodle Soup Recipe FAQs

How do I choose the right ingredients for my Chongqing Hot and Sour Glass Noodle Soup?
Absolutely! When selecting your ingredients, make sure to choose fresh and high-quality items. For the ginger and garlic, look for firm, unblemished pieces with a strong aroma. For the sweet potato noodles, avoid any packages that are broken or have a lot of dust; opt for clear or translucent noodles that feel firm to the touch. Always check for any dark spots on vegetables and opt for shiny, vibrant toppings like scallions and cilantro for a fresh finish.

How should I store leftovers of Chongqing Hot and Sour Glass Noodle Soup?
The soup is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Ensure your soup has cooled completely before sealing it away—this helps prevent condensation, which can dilute the flavors. Always reheat gently on the stove over low heat for the best results!

Can I freeze Chongqing Hot and Sour Glass Noodle Soup?
Yes! You can freeze this delicious soup for up to 1 month. However, it’s important to freeze the broth separately from the noodles. To do this, let the soup cool completely, then pour the broth into freezer-safe containers while storing the cooked noodles in a different container. When you’re ready to enjoy it again, thaw the broth in the fridge overnight, reheat it, and then add the noodles before serving.

What are some common issues when making the soup, and how can I troubleshoot them?
If your soup turns out too salty, you can dilute it with a bit of low sodium stock or water, adding more vegetables or tofu to balance flavors. If it lacks heat, consider adding more Sichuan chili flakes or chili oil gradually while tasting to reach your preferred spice level. If the noodles feel mushy, ensure you’re cooking them just until chewy during initial preparation—aim for that delightful slight resistance with each bite!

Are there any dietary considerations for this recipe?
Very! This Chongqing Hot and Sour Glass Noodle Soup is inherently vegan, making it a fantastic choice for plant-based eaters. However, if you have nut allergies, be cautious with toppings such as roasted soybeans or peanuts; you can omit them altogether or replace them with crispy tofu for added texture. Always check ingredient labels, especially for sauces, to ensure they meet your dietary needs.