Yunnan Province is renowned for its rice noodles, and “Little Pot Rice Noodle Soup” (xiǎoguō mǐxiàn) is a must-try when in the region. This savory noodle soup is perfect for warming up on a chilly day.
Rice Noodle Dishes from Yunnan
There is an overwhelming number of unique rice noodle recipes that originate from Yunnan, China. There are soups and salads among them. Some of them are lukewarm, while others are scalding. Dishes can range from mild to to hot, and flavors can range from sour to sweet.
There are two notable rice noodle dishes from Yunnan: “Crossing the Bridge Noodles” (guò qiáo mǐxiàn) and this Little Pot Rice Noodle. There are still a lot of different permutations of each.
Possible familiarity with Crossing the Bridge Noodles. There are a number of Yunnan restaurants serving that famous dish in New York City.
Little Pot Rice Noodles got its name from the fact that the dish is typically served in an individual, little pot and can be tailored to the diner’s preferences. You can tailor your order to your tastes by specifying whether you want it spicy, how thick or thin the noodles are, how many onions and/or cilantro, and so on.
Good news: adjusting the dish to your preferences is not only acceptable, but actively encouraged! This recipe is meant to be used as a starting point; feel free to adjust it to your tastes and the ingredients you have on hand.
Please note that dry cooking sherry can be used in place of the Shaoxing wine and gluten-free soy sauce products can be used to make this recipe gluten-free.
You’ll find that it’s a breeze to prepare once you’ve gathered the necessary materials. I’m praying this bowl of soup will make you happy. Let’s stay inside where it’s warm and dry till we’re all feeling better.
- 200g of ground pork (80% lean)
- 150g of pickled sour cabbage (finely chopped)
- 100g of bean sprouts
- 100g of pea tips
- 50g of garlic chives (cut into 1-inch pieces)
- 1-3 fresh/dried red chilies (to taste, chopped)
- 1 scallion (chopped)3 tablespoons oil
- 6 cups of chicken/pork stock or chicken stock
- 1/4 cup of cilantro (chopped)
- 2 tablespoons of water
- 1 tablespoon of light soy sauce
- 1 tablespoon of garlic (minced)
- 2 teaspoons of Shaoxing wine
- 2 teaspoons of ginger (minced)
- 1/4 teaspoon of sugar
- 1/4 teaspoon of dark soy sauce (plus 2 teaspoons, divided)
- salt (to taste)
- Mix the ground pork with the dark soy sauce (1/2 teaspoon), Shaoxing wine (2 teaspoons), light soy sauce (1 tablespoon), and water (2 tablespoons). Blend until all the marinade has been absorbed by the meat. Put it in the fridge to chill.
- Soaking dried rice noodles in hot water for an hour is required (or follow the instructions on the package). Then, in a large saucepan of boiling water, cook the noodles until al dente. Noodles of varying thicknesses will require different cooking times. Put the noodles through a cold water rinse to stop them from sticking together, and then set them aside.
- Turn up the heat to medium-high and prepare a soup pot or wok. Put in the ginger, garlic, and chilies, and 3 tablespoons of oil. Wait a minute or until the aroma has developed. Put in the meat that has been marinating, increase the heat, and fry it until it is no longer pink.
- Mix 2 tsp. of dark soy sauce and 1/4 tsp. of sugar in the stock. Get the water boiling. Bean sprouts, pea tips, and garlic chives can be added once the water has begun to boil. Return to a boil, add the noodles, and season with salt to taste. The pickled cabbage, cilantro, and scallions should be served right away.