ChongQing Hot and Sour Cellophane Noodles (重慶酸辣粉)

by Yi on August 15, 2010 · 18 comments

On my recent trip to Hong Kong, a.k.a. the gourmet paradise of Asia, I was very proud to find out an increasing popularity of Sichuan cuisine in this city where locals used to shy away from spicy food. But, I was completely blown away when I spotted Sichuan noodle shops that specialize in Hot and Sour Cellophane Noodles, a specialty noodle dish I grew up with in Sichuan/Szechuan (in the US, you can get these noodles from Chinese or Korean grocery stores).

Hot and Sour Celophane Noodles has been in my life for as long as I can remember. In Chongqing, the city I grew up in, From causal restaurants to street vendors, these noodles are virtually at every corner of street in my hometown Chongqing, China. It has always been a favorite amongst the local students thanks to the cheap price, fast serving, and most importantly a complicated flavor on simple ingredients.

I missed these noodles so much when I just moved to the States until I figured out how to make this comfort food at home. There are various ways to make these noodles. The recipe I am sharing here tops a brown meat sauce gravy to give a deeper flavor. You can substitute the pork with other kinds of meat or skip it completely.


Ingredients (for 2 servings)
1 batch cellophane noodles, about 6 oz (soak in water until soft)
4 oz Ground pork
2 head Chinese bok choi (can use other vegetables)

Gravy Condiments

1 tbsp Dark soy sauce

1 tbsp Cooking wine
2 tbsp Chopped Chinese preserved vegetables
1 tbsp Minced garlic
1 tsp Minced ginger
1 tbsp Corn starch dissolved in 2 tbsp of water
½ cup Chicken stock (hot and ready to serve)

Noodle Sauce Condiments (2 serving)

2 tbsp Hot oil (more if you like it spicy)
1 tsp Sichuan peppercorn powder
4 tbsp light soy sauce
2 tbsp Dark vinegar
2 tbsp Chopped scallion and cilantro
2 tsp Minced garlic
½ cup Chicken stock
1 tsp Roasted peanuts (optional)


1. In a skillet, add 2 tbsp of oil and cook the ground pork, preserved vegetables, ginger, and garlic over low heat. About 2 minutes
2. Add the rest of the condiments except chicken stock and corn starch to the meat. Cook for another 3 minutes until the meat is nice and brown
3. Add the chicken stock. Once boiled, simmer it in low heat for 5 minutes. Add corn starch to thicken the gravy.

4. You can make the gravy in advance. I use this gravy for some of my other dishes so I normally make extra and store it in the fridge for up to 4 days.
5. Cook the bok choi in boiling water. Drain and place it on the bottom of a noodle bowl. Cook the noodles until done (about 5 minutes) and place them on top of the vegetables.
6. Combine the noodle sauce condiments and pour it on top of the noodles. Top it with 2 tbsp of gravy and garnish with scallion, cilantro, and roasted peanuts.

{ 16 comments… read them below or add one }

1 Steph January 7, 2015 at 8:51 pm

Thanks for this delicious recipe, it is one of the frequently requested meals in our house now. We make it very often!


2 Yi January 21, 2015 at 10:32 pm

Hi Steph, i am glad that you like this noodle dish which happens to be one of my favorites too. Thanks for the feedback!


3 Anya February 1, 2012 at 3:08 pm

I used your recipe for a family dinner last Sunday. Everyone LOVED this dish. Thanks for sharing :)


4 Yi February 1, 2012 at 11:26 pm

Hi Anya, thanks for your feedback. I am so happy to hear that your family liked the dish. Good job!


5 Catherine November 14, 2011 at 9:28 am

My favorite dish!! You made it look simple. I got to try it out sometime… Thank you..


6 Yi November 14, 2011 at 10:30 pm

You are very welcome Catherine. I am glad you like it!


7 Dee D. March 13, 2011 at 4:11 pm

Wow, that looks delicious :) Definitely something I need to try out :)


8 Yi March 13, 2011 at 6:49 pm

Thank you Dee. D!


9 Janet February 26, 2011 at 10:06 am

I will try this one.


10 Shanee December 16, 2010 at 4:46 pm

It sounds and looks so good, I will have to try this very soon.


11 Jun December 15, 2010 at 10:06 pm

pictures are nice and sharp.
What is 1 batch cellophane noodle (soak in water until soft)
How do a natvie people buy cellophane noodle? Andy advice will be helpful to new learners.


12 Yi December 15, 2010 at 11:44 pm

Thanks Jun! You are right I am going to make it more descriptive in the post. Just fyi, the noodles can be purchased in Chinese and Korean grocery stores.


13 Miranda December 14, 2010 at 12:00 pm

I wanna try this!!!!!!!!!!!!!!!


14 Yi December 15, 2010 at 9:59 pm

Hi Miranda, thanks for checking out the recipe. I hope you find it hopeful!


15 Alice December 1, 2010 at 7:19 pm

Hey Chef, I love this dish you made. It is very addicting after I had for the first time and also I don’t normally eat spicy food that much. But for this I can have two bowls! Thank you.


16 Yi December 11, 2010 at 3:40 am

Thanks for your compliments. Please also check out other recipes.


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