From thewoksoflife.com

Yunnan Rice Noodle Soup

3 servings · 60 min prep

Ingredients

For the pork marinade

• 7 oz ground pork
• 2 tsp Shaoxing wine
• 1/4 tsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tbsp water

For the noodles

• 14 oz fresh rice noodles

For the soup

• 3 tbsp oil
• 2 tsp ginger, minced
• 1 tbsp garlic, minced
• 1-3 fresh/dried red chilies, chopped
• 6 cups chicken or pork stock
• 2 tsp dark soy sauce
• 1/4 tsp sugar
• 3.5 oz bean sprouts
• 3.5 oz pea tips
• 1.75 oz garlic chives, cut into 1-inch pieces
• salt, to taste
• 5.3 oz pickled sour cabbage
• 1/4 cup cilantro, chopped
• 1 scallion, chopped

For cooking the dried noodles

• warm water
• cold water

Steps

1. Add the ground meat to a bowl, and add 2 tsp Shaoxing wine, ¼ tsp dark soy sauce, 1 tbsp light soy sauce and 2 tbsp water. Mix until the meat has absorbed all the marinade liquid. Set aside in the refrigerator.
2. If using dried 14 oz rice noodles, soak them in warm 2 tbsp water for 1 hour (or follow the instructions on the package). Then cook the soaked noodles in a pot of boiling water until just cooked through. The cooking time will vary based on the thickness of the noodles. Rinse the noodles in cold water to prevent them from sticking together and set aside.

   1 hour

3. Pre-heat a wok or soup pot over medium high heat. Add 3 tbsp oil, along with 2 tsp ginger, 1 tbsp garlic, and 1-3 chilies. Cook for a minute until fragrant. Add the marinated meat, turn up the heat, and fry until it is cooked through.

   1 minute

4. Add 6 cups stock, 2 tsp dark soy sauce, and ¼ tsp sugar. Bring to a boil. Once boiling, add in 3 ½ oz bean sprouts, 3 ½ oz pea tips, and 1 ¾ oz garlic chives. Bring to a boil again, stir in the 14 oz noodles, and salt to taste. Serve immediately with 5 ⅓ oz pickled cabbage, ¼ cup cilantro, and 1 scallions.

Nutrition

Per serving

kcal

565

protein

26 g

carbs

46 g

fat

32 g

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