Noodle Recipes
Sichuan Hot and Sour Vermicelli
Sichuan Hot and Sour Vermicelli is a bold and flavorful street-food favorite featuring chewy sweet potato noodles in a spicy, tangy broth. Topped with tender beef, crunchy peanuts, pickled vegetables, fresh cilantro, and aromatic chili-garlic oil, this comforting noodle dish delivers the signature balance of heat, sourness, and savory richness that makes Sichuan cuisine so irresistible.
- Total
- 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Noodle Recipes
- Method
- Soup
- Total Time
- 30 minutes
- Difficulty
- Easy
- Main Ingredient
- Sweet Potato Vermicelli
Introduction
Sichuan Hot and Sour Vermicelli is a bold and flavorful street-food favorite featuring chewy sweet potato noodles in a spicy, tangy broth. Topped with tender beef, crunchy peanuts, pickled vegetables, fresh cilantro, and aromatic chili-garlic oil, this comforting noodle dish delivers the signature balance of heat, sourness, and savory richness that makes Sichuan cuisine so irresistible.
This Sichuan Hot and Sour Vermicelli recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Gives the dish a clear hot, sour, and savory flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 400g Sweet Potato Vermicelli
- 150g Beef
- 100g Roasted Peanuts
- 30g Pickled Mustard Greens
- 1 sprig Cilantro
- 4 pieces Red Chilies
- 5 cloves Garlic
- 1 tbsp Sesame Seeds
- 2 tbsp Light Soy Sauce
- 3 tbsp Chinese Black Vinegar
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Chicken Bouillon Powder
- 1/2 tsp Ground Sichuan Pepper
- 1/2 tsp Ground White Pepper
- 1 tsp Sesame Oil
- 3 tbsp Hot Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Sweet Potato Vermicelli
This ingredient helps define the flavor, texture, or structure of the dish.
Beef
This ingredient helps define the flavor, texture, or structure of the dish.
Roasted Peanuts
This ingredient helps define the flavor, texture, or structure of the dish.
Pickled Mustard Greens
This ingredient helps define the flavor, texture, or structure of the dish.
sprig Cilantro
This ingredient helps define the flavor, texture, or structure of the dish.
Red Chilies
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Step-by-Step Instructions
Step 1
Slice the beef thinly. Mince the garlic and cilantro, shred the pickled vegetables, and slice the chilies.
Step 2
Soak the vermicelli in cold water until softened.
Step 3
Cook the vermicelli in boiling water until translucent and tender.
Step 4
Drain and rinse under cold water to stop the cooking process.
Step 5
Place garlic, chopped chilies, and sesame seeds in a serving bowl.
Step 6
Heat the oil until very hot and carefully pour it over the garlic and chili mixture to release their aroma.
Step 7
Add chicken bouillon powder, salt, sugar, ground Sichuan pepper, white pepper, black vinegar, and light soy sauce. Mix well.
Step 8
Pour in hot water or light broth to create the soup base.
Step 9
Add the cooked vermicelli to the bowl.
Step 10
Top with cooked beef, roasted peanuts, pickled vegetables, and cilantro.
Step 11
Finish with a drizzle of sesame oil, stir thoroughly, and serve immediately.
Cooking Tips
- Sweet potato vermicelli provides the authentic chewy texture commonly used in Sichuan-style hot and sour noodles.
- Adjust the vinegar and chili quantities to balance the sourness and heat to your preference.
- Pouring hot oil over the garlic and chilies creates a more fragrant and flavorful broth.
- Use homemade beef broth instead of water for a richer taste.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
Sichuan Hot and Sour Vermicelli is a bold and flavorful street-food favorite featuring chewy sweet potato noodles in a spicy, tangy broth. Topped with tender beef, crunchy peanuts, pickled vegetables, fresh cilantro, and aromatic chili-garlic oil, this comforting noodle dish delivers the signature balance of heat, sourness, and savory richness that makes Sichuan cuisine so irresistible.
Ingredients
- 400g Sweet Potato Vermicelli
- 150g Beef
- 100g Roasted Peanuts
- 30g Pickled Mustard Greens
- 1 sprig Cilantro
- 4 pieces Red Chilies
- 5 cloves Garlic
- 1 tbsp Sesame Seeds
- 2 tbsp Light Soy Sauce
- 3 tbsp Chinese Black Vinegar
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Chicken Bouillon Powder
- 1/2 tsp Ground Sichuan Pepper
- 1/2 tsp Ground White Pepper
- 1 tsp Sesame Oil
- 3 tbsp Hot Oil
Method
- Slice the beef thinly. Mince the garlic and cilantro, shred the pickled vegetables, and slice the chilies.
- Soak the vermicelli in cold water until softened.
- Cook the vermicelli in boiling water until translucent and tender.
- Drain and rinse under cold water to stop the cooking process.
- Place garlic, chopped chilies, and sesame seeds in a serving bowl.
- Heat the oil until very hot and carefully pour it over the garlic and chili mixture to release their aroma.
- Add chicken bouillon powder, salt, sugar, ground Sichuan pepper, white pepper, black vinegar, and light soy sauce. Mix well.
- Pour in hot water or light broth to create the soup base.
- Add the cooked vermicelli to the bowl.
- Top with cooked beef, roasted peanuts, pickled vegetables, and cilantro.
- Finish with a drizzle of sesame oil, stir thoroughly, and serve immediately.
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