Hunan Hot and Sour Noodles

From Mustard Madness


Photo by Judy Doherty


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Hunan Hot and Sour Noodles

  • Author: Wenyan Peterson
  • Yield: Serves 1


At her Noodles Fresh restaurants in El Cerrito and Berkeley,  Wenyan Peterson uses pickled mustard greens and other pickled vegetables to add distinction to dishes. Her in-house pickling takes place in large ceramic vessels under the restaurant’s bar, where sun-dried long beans, broccoli stems, peppers, and other vegetables ferment year round in a water brine with around 3.5% salt and slightly more sugar.


Units Scale
  • 4 ounces rice noodles
  • 10 ounces chicken broth
  • Si-chuan-style chili paste to taste
  • Soy sauce (or salt) to taste
  • Sugar to taste
  • 24 ounces minced pork (belly meat preferred)
  • 2 ounces Chou-zhou-style pickled mustard, chopped
  • 2 ounces Si-chuan-style pickled string beans, chopped into 1/4-inch pieces
  • 2 ounces tofu puffs* (optional)
  • Chopped fresh scallion and sesame oil and for garnish


Cook rice noodles according to package directions. Drain and add cooked noodles to serving bowls.

Bring chicken broth to a boil in a large pot. Add chili paste, soy sauce, and sugar to your preferred balance of these three flavors.

Sauté minced pork in a skillet until browned and add to the broth along with the chopped pickled mustard and string beans and the (optional) tofu puffs. Simmer for 3 to 5 minutes.

Pour soup over noodles and garnish with chopped fresh scallion and a few drops of sesame oil.

  • Category: Soups and Stews