Slippery, chewy sweet-potato glass noodles served in a bold, numbing chili broth with minced meat, aromatics, and fresh herbs.
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Dietary: Dairy-Free
Ingredients (with measurements)
Noodles and Toppings
- 180 g sweet potato glass noodles (thick, wide style preferred)
- 150 g ground pork or chicken
- 1 handful fresh cilantro
- 1–2 scallions, sliced
- 1 tbsp pickled mustard greens (optional but traditional)
Aromatics
- 2 cloves garlic, minced
- 1 thumb-size piece ginger, minced
- 1 tbsp Sichuan peppercorns, lightly crushed
- 2 tbsp dried chili flakes (adjust to tolerance)
Broth Base
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese black vinegar
- 2 tbsp chili oil (homemade or store-bought)
- 1 tbsp doubanjiang (fermented chili bean paste)
- 3 cups chicken broth or vegetable broth
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp cooking oil
Notes:
Doubanjiang is essential for authentic depth. Sweet-potato glass noodles are preferred for the chewy texture.
Recipe Card – Quick Instructions
- Cook glass noodles according to package instructions, rinse, and set aside.
- Heat oil, sauté garlic, ginger, chili flakes, and Sichuan peppercorns.
- Add minced meat and cook until lightly browned.
- Stir in doubanjiang, soy sauces, vinegar, and broth. Simmer 5–7 minutes.
- Add noodles to the hot broth and simmer 1–2 minutes.
- Ladle into bowls and top with cilantro, scallions, and pickled mustard greens.
Introduction
This fiery bowl of Sichuan glass noodles captures everything people love about mala cuisine: numbing heat from Sichuan peppercorns, deep umami from doubanjiang, and the irresistible chew of thick, glossy glass noodles. I created this recipe to replicate a street-style version I once enjoyed, with a broth that is rich, aromatic, and full-bodied without being overly greasy.
Step-by-Step Cooking Guide
1. Cook the Glass Noodles
Boil noodles for 6–8 minutes or until chewy but soft. Rinse under cold water and drain.
Tip: Rinsing prevents sticking and helps the noodles stay bouncy.
2. Toast the Aromatics
Heat 1 tbsp oil in a pot. Add garlic, ginger, chili flakes, and Sichuan peppercorns. Stir on low heat until fragrant.
Tip: Keep heat low so the spices bloom without burning.
3. Brown the Meat
Add the ground pork or chicken to the pot. Break it apart and cook until lightly browned.
Tip: Let some bits crisp slightly for deeper flavor.
4. Build the Broth
Stir in doubanjiang and fry for 30 seconds. Add soy sauces, vinegar, sugar, salt, and broth. Bring to a simmer for 5–7 minutes.
Tip: The oil should turn a deep red when the paste is cooked properly.
5. Combine Noodles and Broth
Add the cooked glass noodles to the broth. Simmer 1–2 minutes so they absorb the flavors.
Tip: Do not overcook or the noodles may lose their chew.
6. Serve
Ladle into bowls and garnish generously with cilantro, scallions, and optional pickled mustard greens.
Ingredient Details & Substitutions
Key Ingredient Explanations
Sweet-Potato Glass Noodles: Their thickness and translucency give the dish its signature look and mouthfeel.
Doubanjiang: Essential for Sichuan-style heat and umami.
Sichuan Peppercorn: Provides the numbing sensation; use red or green varieties.
Substitution Options
- Noodles: Bean-thread vermicelli can be used, but texture will be lighter.
- Meat: Swap pork with chicken, turkey, or omit for a vegetarian version.
- Broth: Use mushroom broth for a deeper vegetarian flavor.
- Chili Oil: Use chili crisp for texture variation.
Equipment Alternatives
- No spice grinder for peppercorns? Lightly crush with a rolling pin.
- No deep pot? A large saucepan works fine.
Variations & Serving Suggestions
Flavor Variations
- Extra Numbing: Add 1/4 tsp ground Sichuan pepper before serving.
- Creamier Broth: Stir in 1 tbsp sesame paste.
- Richer Version: Add 1 tbsp Chinese cooking wine while frying the meat.
Dietary Variations
- Vegetarian: Replace meat with sautéed mushrooms and use vegetable broth.
- Gluten-Free: Use GF soy sauce and ensure glass noodles are GF.
How to Serve
Serve with:
- Steamed greens
- Cold cucumber salad
- Boiled peanuts
- Hot jasmine tea
Storage & Make-Ahead
Storage
Keep broth and noodles separate for best texture.
Refrigerate up to 2 days.
Make-Ahead
- Cook broth 1 day ahead.
- Prepare aromatics in advance and store airtight.
- Soak noodles ahead but do not overcook.
Reheating
Reheat broth to a simmer on the stovetop. Add noodles just before serving to prevent softening.
Nutrition (Per Serving, Approx.)
Calories: 540
Protein: 24 g
Carbohydrates: 66 g
Fat: 22 g
Fiber: 3 g
Allergens: Contains soy; gluten-free if soy sauce is GF.
Frequently Asked Questions
Q: Why did my broth turn cloudy?
The heat was too high when blooming spices. Keep heat low.
Q: Can I make it milder?
Yes. Reduce chili flakes and chili oil by half.
Q: Can I use beef?
Absolutely. Use 150 g minced beef and cook fully before adding broth.
Q: My noodles are too soft. What happened?
They were boiled too long. Cook until just chewy and rinse immediately.
Optional Story
My first experience with this dish was in a bustling Sichuan alleyway, where the aroma of chili oil, garlic, and peppercorns hung thick in the air. The noodles were impossibly shiny and slippery, nearly impossible to catch with chopsticks, and the broth delivered that unmistakable numb-spicy punch. Recreating that memory at home became a small obsession, and after many attempts, this version is the closest to what I tasted in that tiny street stall.
Call to Action
Try this recipe and share how it turned out. Let me know if you customized the spice level or added your own twist. Your feedback helps me create even better recipes for you.
