top of page

Hot Tub Noodles §


In this recipe we try our hand at some Sichuan noodles. Although, both of ours ended up as an offensively Western attempt at Souped Up Recipes original, with more substitutions than you could shake a chopstick at. You can find Mandy's original here, alongside a super helpful youtube video: https://soupeduprecipes.com/sichuan-hot-and-sour-soup/. Scroll down for our international interpretation - with more sourceable ingredients.


Prep time: 15 minutes total.

Makes: One slurpy bowl of noods

Ingredients

For the Soup:

1 portion of noodles (amount dependent on raviounousness). Glass noodles are recommended.

250ml / 1 cup chicken stock (or veg stock)

1 tbsp vegetable oil (or any other neutral oil, like sunflower)

1 tsp chilli powder

1.5 tbsp of light soy sauce

1.5 tbsp of black rice vinegar (rice wine vinegar or balsamic vinegar and a dash of Worcestershire sauce also works)

1tsp Sichuan peppercorn ground (or cracked black pepper with a pinch of coriander powder)

1 clove of garlic minced

1/4 tsp salt


For the Toppings:

1 tbsp fried peanuts

3 or 4 leaves of lettuce or bok choy

Sprinkle of fresh coriander

1 tbsp spring onions

Pickled lettuce called Zha Cai, or kimchi ( whichever is more sourceable)


  1. Preparation

Gather your range of ingredients in front of you (so that they look something like a witches coven). This saves dashing around the kitchen finding things later (No matter how good for the fit bit, it's a delay to getting these tasty noods on the table and in your belly!) Make sure to open the peanuts for a pre-cooking snack.


First, toast your peanuts! Add 1/2 tbsp vegetable oil to a pan, then add your tbsp of nuts. Toast them on a medium low heat until pleasantly browned (keep an eye on them because they go from 'sun kissed' to 'holidaying on the surface of the sun' real quick)


Once a toasty hue remove the nuts from the pan. Place in a small bowl and add a generous pinch of salt. Leave to the side.


2. The Broth

For the base of the broth, combine the aromatics: tsp chilli powder, tsp pepper, 1.5 tbsp soy sauce, 1.5 tbsp black vinegar (or replacement concoction), salt, tbsp vegetable oil and the minced garlic. Leave to the side.



With that ready, boil a pot of water. Once bubbling add your decided amount of noodles. They should take five or so minutes to cook. Make sure it's done by sampling a single noodle. (If using bok choi, also pop this in a pot of boiling water to cook for a couple of minutes)



In the meantime, boil some more water, in the kettle this time. Make up your stock (chicken or vegetable) with 1 cube and 250ml boiling water. Pour the stock over the aromatics to make them pop.



Then drain and add the noodles.


Time to top. Dice one spring onion and sprinkle onto the noodles (we like to give each topping it's space, and keep them separate). Add your lettuce or bok choi, your roasty toasty peanuts, and your Zha Cai or kimchi. And voila! Some sweet, sour, super fast, tasty noodles!



Food for Thought

Lizzy says: "This dish was more like the loud neighbours next door who get a hot tub to content their midlife crisis than the sexy hot tub parties you usually think of. The lack of appeal was probably down to the ridiculous amount of substitutions we made. It worked, but I wouldn't make it again. 4/10."




Kate says: "Our bad on this one… We did a fair amount of substitutions which didn’t *really* work out to how they should’ve. The flavour of the broth is brilliant but got particularly skewed by my addition of strange Turkish chilli paste I had lurking in the fridge as a substitution for chilli powder. Turns out that wasn’t the best idea and my noodles were definitely more hot than sour. Enjoyable, but I think in this case the substitutions got the better of us... 6/10 "



5/10 Gasps



Comments


bottom of page