A large Yunnan bowl of fresh, white, round, and pliable rice noodles, served in a clear broth with ground pork, green vegetables, bean sprouts, pickled Chinese mustard, and chili oil.
Ingredients
- 500 g thick fresh rice noodles (mixian type)
- 900 ml clear chicken broth
- 160 g ground pork
- 80 g suancai pickled Chinese mustard
- 80 g fresh bean sprouts
- 80 g fresh pea shoots
- 30 g fresh scallions
- 2 cloves fresh garlic
- 12 g fresh ginger
- 15 g lard
- 30 ml light soy sauce
- 20 ml Chinese black rice vinegar
- 40 ml Chinese chili oil with sediment
- 2 pinches ground white pepper
- 4 g fine salt
Method
- Bring a large pot of water to a simmer. Gently untangle the mixian without breaking them, rinse them briefly in cool water, then set aside.
- Rinse the pickled mustard quickly if it is very salty, squeeze it well, then chop it coarsely. Slice the scallions, separating the white parts from the green parts. Finely chop the garlic and ginger.
- Heat a wok or a small heavy-bottomed saucepan. Add the lard, then sauté the ginger, garlic, and scallion whites until fragrant, without browning them too much.
- Add the ground pork. Break it up with a spatula and stir-fry until it is no longer pink and begins to brown slightly.
- Stir in the pickled mustard and continue cooking until its fermented aroma blends with the pork.
- Pour in the clear broth, scrape the bottom of the pan, and bring to a gentle simmer. Season with the soy sauce, salt, and white pepper. The broth should remain light, clean, and flavorful enough to season the noodles.
- Plunge the bean sprouts and pea shoots into the broth. Cook them very briefly so they remain fresh and slightly crunchy.
- Reheat the mixian in the simmering water until they are hot, pliable, and springy. Drain them immediately without letting them dry out.
- Divide the noodles among preheated bowls. Immediately pour in the piping hot broth with the pork and vegetables, making sure to distribute the toppings evenly.
- Finish each bowl with the scallion greens, black rice vinegar, and chili oil with its sediment. Serve immediately.
Nutrition
Per serving
- Energy
- 602.4 kcal
- Protein
- 23.33 g
- Carbohydrate
- 73.3 g
- Fat
- 22.71 g
- Fibre
- 4.47 g
- Calcium
- 6.59 mg
- Iron
- 0.26 mg
- Magnesium
- 9.63 mg
