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Ah Cheen

Sour & Spicy Vermicelli

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 Portions
Cuisine: 中餐CHINESE
Ingredients Method Notes

食材 Ingredients
  

Minced meat topping (for 2 )：
  • 280 g Minced Pork
  • 1 tbsp Minced ginger
  • 1 tbsp Soybean Paste
  • 1 tbsp Red Fermented Soybean Paste
  • 2-3 cloves Minced garlic
  • 1/4 tsp Cumin Powder
  • 1/4 tsp Chicken stock powder
  • 1/2 tsp Sugar
  • 1/2 tsp Dark soy sauce
  • White pepper powder as needed
  • 1/2 tbsp Hua diao cooking wine/ Rice cooking wine
  • Water as needed
Starch Slurry for minced meat topping:
  • 1 tsp Corn starch
  • 2 tbsp Water
Chili Oil (for 2) :
  • 1 stalk Sliced scallion
  • 3 cloves Minced garlic
  • 1 tsp Sichuan pepper powder or 1 tbsp Sichuan peppercorn, as in the video
  • 1/2 tsp Green Sichuan pepper powder or 1/2 tbsp Green Sichuan peppercorn, as in the video
  • 2.5 tbsp Chili flakes
  • 0.5 tbsp Gochugaru korean chili flakes
  • 1 tbsp White sesame seeds toasted one would be better
  • Oil as needed (almost can cover all the ingredients)
Soup base (for 1)：
  • Half of the chilli oil
  • 1/4 tsp Salt
  • 1/4 tsp Chicken powder
  • 1/4 tsp Ajinomoto
  • White pepper powder as needed
  • 2 tbsp Soy sauce
  • 4 tbsp Black vinegar
  • 1/2 tbsp Oyster sauce
  • 1/2 tsp Sugar
  • 2 ladles Hot water/ noodle cooking water
To served:
  • Sweet potato vermicelli
  • Vegetables
  • Roasted/fried Peanuts
  • Scalliom
  • Coriander
  • Sichuan preserved shredded mustard optional (the ready to eat, small packet type)

步骤 Method
 

Minced meat topping topping:
  1. Start with a cold pan, no oil, and add the minced pork. If you’re not using a non‑stick pan or if the meat is very lean, need to heat up the pot with some oil first.
  2. Cook over medium heat, breaking up the pork until the juices turn into clear fat. Add minced ginger and stir until fragrant.
  3. Lower the heat, add soybean paste and chili bean paste, and stir-fry for about one minute.
  4. Then add minced garlic, cumin powder, chicken powder, sugar, dark soy sauce, and white pepper, mixing well.
  5. Pour in cooking wine and enough water to cover at least half of the pork. Keep it at a gentle simmer for 1–2 minutes, or until the liquid reduces by half.
  6. Finally, stir in a cornstarch slurry to thicken into a rich sauce.
  7. The minced pork topping is ready!
Chili oil:
  1. Place all the ingredients into the pot, then pour in enough oil (almost can cover them).
  2. Heat over medium, stirring constantly to prevent sticking.
  3. Once the oil becomes hot and starts bubbling, reduce to low heat and let it gently simmer for about one minute.
  4. Until the oil turns a glossy red. And that’s it—your chili oil is ready!
To served:
  1. First, boil a pot of hot water to prepare for blanching the vegetables and making the soup base.
  2. Meanwhile, divide the chili oil mixture into two bowls, then add all the other seasonings (the recipe’s seasonings for soup are for one serving) and mix.
  3. Pour in two ladles of boiling hot water.
  4. Cook the vegetables and vermicelli, drain, and place them into the prepared soup.
  5. Top with the minced pork, roasted peanuts, and scallions or cilantro.
  6. Done! Time to slurp the noodles! Yay!

小贴士 Tips

* Sweet potato vermicelli——
 If you forget to soak the vermicelli, just boil a pot of hot water, drop in the noodles until they soften, then turn off the heat and let them sit for about 5-8 minutes. If they’re still a bit firm in the core part, you can finish cooking them directly when you cook it together with vegetables. Just remember: once it is soaked through, don’t boil them too long or they’ll break easily.
* Black vinegar ——
Here in Malaysia, the famous Lion Brand black rice vinegar is a household favorite, especially among auntiesand uncles. But this sweeter style isn’t the best choice for suan la fen. I use Zhejiang vinegar, though any brand with a sharper, more pronounced acidity will work.