These spicy and sour rice noodles, 酸辣河粉 (Suān là hé fěn) are made from homemade flat rice noodles. They are then drenched in a spicy and tangy sauce which makes it a perfect meal for a summer afternoon.
There are so many ways to serve noodles with, soups, stir-fries, and dry tossed. The possibilities are endless when it comes to serving these noodles.
This recipe is inspired by the famous liang pi and hot and sour noodles. The flavor combo is out of this world. It’s spicy, sour with a touch of sweetness. Slurping a bowl of this is the ultimate need on a hot summer day.
How to make Spicy and Sour Rice noodles
Part 1: Make the noodles
Instead of liang pi, I used my favorite flat rice noodles made from rice flour, tapioca starch, and water (similar to my Kuay Teow recipe).
Combine the dry ingredients together in a bowl and add a pinch of salt.
Then, add the water and mix until there are no lumps. You may sieve it through a fine-mesh for a silkier noodle texture.
To cook the noodles, use a large wok that fits a 1/4 sheet baking pan snuggly in it. The best ratio for the thickness of the noodle that I love is 1/3 cup of batter for 1/4 sheet baking pan. Please feel free to adjust the thickness by adding more or less of the batter.
Grease the baking pan with a very thin layer of oil. Note: Do not brush the pan with too much oil or the batter will separate from the pan.
Add the batter, give it a shake so it covers the entire pan.
Steam over high heat for 2-3 minutes. You should see large bubbles puff up when you remove the wok’s lid.
Tip: Always stir the batter before each steam to ensure you have an even mix.
Remove the pan and set it on a cold water bath. Then, brush a thin layer of oil on the top to prevent them from drying out.
Then, allow to cool completely before removing or cutting them.
Part 2: Make the sauce
The sauce is a simple mixture of minced garlic, toasted sesame oil, soy sauce, black vinegar, sugar, ground pepper, mushrooms seasoning, and hot water/broth.
Tip: Crush the minced garlic once you added the toasted sesame oil to release its flavor.
Part 3: Serve the Spicy and Sour Rice Noodles
Place cut noodles in a bowl and pour the sauce over it.
Top with shredded cucumber slices, toasted peanuts, chopped cilantro, and toasted sesame seeds.
Mix everything together and serve cold or at room temperature.
Other than the sauces I used in this recipe, you can always mix and match a variety of others that you like. Here are some that I’ve tried and love:
1. Sesame paste – similar to tahini, but it’s thicker and slightly sweetened. It has a wonderful nutty aroma.
2. Nut butters – crunchy or creamy nut butters go well in this dish. Simply mix a tablespoon with soy sauce and stir with water until dissolved.
Please note that you’ll need more liquid to dilute the above. When you first mix them in the water, it may look like they are not binding. But after a few whisks, it will turn into a smooth paste.
Other rice noodles recipes:
This Spicy and Sour rice noodles are
- Easily customizable
- Refreshing and delicious
- Spicy with a touch of tang
- Slurpy good
- Easy to make and Tasty to eat
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Spicy and sour rice noodles – 酸辣河粉
- ¼ sheet baking pan
Flat Rice Noodles
- 120 g [1 cup] rice flour
- 40 g [⅓ cup] tapioca starch
- 315 g water
- a pinch of salt
- neutral oil for greasing
- 2½ tablespoons soy sauce or gluten-free
- 1 teaspoon toasted sesame oil
- 3 garlic clove finely minced
- 1 tablespoon Chenkiang vinegar
- 1 teaspoon sugar
- ¼ teaspoon mushrooms seasoning
- dash of ground pepper
- 3 tablespoons hot water
- cucumber slices
- chopped cilantro
- toasted sesame seeds
- chile oil with sediment used Lao Gan Ma
- ¼ cup toasted peanuts
- Combine rice flour, tapioca starch, and a pinch of salt in a large bowl.
- Gradually pour in the water and whisk continously until the mixture turns into a thin batter.
- Prepare a wok or fry pan that is big enough to fit the steaming pan or plate snuggly. (I used ¼ sheet baking pan).
- Fill the wok with water and bring it to a rolling boil.
- Lightly grease the bottom of a baking pan or plate and add in about ⅓ cup batter. (Don't over grease the baking pan or the batter will separate from the pan).
- Tilt or shake the pan a little so the batter covers the bottom of the pan. (Be sure to stir the batter before each steam.)
- Transfer the pan to the wok and let it fit snuggly or float on the boiling water.
- Cover the pan with a lid and steam for 2-3 minutes.
- When ready, uncover and place the pan on a cold water bath.
- Brush the top of the noodle sheet with oil.
- Using a spatula, lift the edges to loosen up the noodles. [You may store the noodles at this point].
- To make the sauce, whisk together the sauce ingredients in a bowl until the sugar has dissolved.
- To serve, cut noodles into your desired width and place them in a bowl.
- Pour the sauce over, top with cucumber slices, sesame seeds, chile oil, toasted sesame seeds, and cilantro. Mix everything up and serve at room temperature or cold.
- You can always make the noodles the night before and save them in an airtight container. This way, you’ll just need to make the sauce the next day.
- I used Chenkiang vinegar or Chinese black vinegar. Rice vinegar is a great substitute.