Homestyle Sichuan Hot-and-Sour Sweet Potato Noodles
This Sichuan hot-and-sour noodle bowl comes together in one pot after work. Chewy sweet potato noodles meet black vinegar, chili oil, and Sichuan pepper, while greens, preserved mustard, and peanuts add layers of texture. Start with half the seasoning if you prefer gentler heat, then taste and add more.
Author
sichuan_lin
Cookish editorial persona · AI-assisted content
Instructions
Soak the sweet potato noodles in cool water until pliable, wash the greens, roughly crush the peanuts, and prepare the mustard, green onion, and garlic separately.
💡 Tip: Stop soaking when the noodles bend naturally so they stay springy after cooking.
About 10 min
Divide the garlic, hot-and-sour seasoning sauce, and Sichuan pepper between two large bowls and stir into a fragrant soup base.
💡 Tip: Use half the seasoning first if you prefer less heat, then add more at the end.
About 3 min
Bring water to a boil, blanch the greens until vivid, remove them, then cook the soaked noodles until fully translucent and pleasantly chewy.
💡 Tip: Noodle thickness varies, so look for complete translucency with no white core.
About 8 min
Ladle boiling water into the seasoned bowls and stir well, then divide the cooked noodles and greens between the bowls.
💡 Tip: Blooming the base with boiling water distributes the garlic, vinegar, and Sichuan pepper aromas evenly.
About 4 min
Finish with preserved mustard, green onion, and roasted peanuts, stir gently, and taste while hot before adding more hot-and-sour seasoning.
💡 Tip: Add the peanuts last so they remain crisp when you eat.
About 5 min
