Yunnan Small Pot Rice Noodles
A minced pork and pickled cabbage rice noodle soup developed from Yunnan small pot rice noodle soup. XiaoGuo rice noodle soup.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup minced pork
- 2 servings rice noodle
- 50 g Chinese chive (, cut into small sections )
- 50 g soy bean sprouts
- 1 middle size tomato (, finely chopped )
- 3 tbsp. vegetable cooking oil
- 100g pickled cabbage or mustard green (, chopped )
- 1400 ml water or stock (, around 6 cups)
- 2 cloves garlic (, chopped )
- 1 tsp. salt ( or to taste )
- 3 tbsp. light soy sauce (, divided )
- chili oil for drizzling
Instructions
- 1
Soak dried rice noodle with cold water for at least 4 hours (recommend soaking it overnight).
- 2
Remove the hard ends of chive and then cut into long sections. Finely chop tomato and pickled mustard green.
- 3
Heat oil and then fry minced pork and chopped garlic until crispy and golden brown. Drizzle 1 tablespoon of light soy sauce and salt. Mix well and then transfer 1/2 of the minced pork out.
- 4
Place the pickled mustard green and tomatoes in, fry for 2-3 minutes until aromatic. Then pour in water. Remember to remove large foams after boiled
- 5
Add 2 tablespoon of light soy sauce and salt to season the soup. Then place the soaked rice noodles in. Cook for 2 minutes.
- 6
Add bean sprouts and and chives. Cook until the soup boils again. Transfer to serving pot.
- 7
Add the remaining minced pork and drizzle red oil. Serve hot!