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Yunnan Rice Noodle Soup (云南小锅米线)
China's Yunnan Province is known for its rice noodles, and this noodle soup dish is very popular there. It's a great mixture of textures and flavors––spicy, tangy, and savory all at once!
Prep Time
1 hr
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 3
Calories: 565 kcal
Course:
Soup
Cuisine:
Chinese
Ingredients
- 200 g ground pork (about 7 ounces, 80% lean; can substitute ground chicken, turkey or beef)
- 2 teaspoons Shaoxing wine (or dry sherry cooking wine)
- 1/4 teaspoon dark soy sauce (plus 2 teaspoons, divided)
- 1 tablespoon light soy sauce
- 2 tablespoons water
- 400 g Fresh rice noodles (or 200g dried rice noodle, or any noodle of your choice)
- 3 tablespoons oil
- 2 teaspoons ginger (minced)
- 1 tablespoon garlic (minced)
- 1-3 fresh/dried red chilies (to taste, chopped; can substitute red pepper flakes)
- 6 cups chicken/pork stock or chicken stock
- 1/4 teaspoon sugar
- 100 g bean sprouts (3.5 oz., can substitute julienned carrot or cabbage)
- 100 g pea tips (3.5 oz., can also use spinach, napa cabbage, bok choy, or even mix salad greens)
- 50 g garlic chives (cut into 1-inch pieces; or substitute thinly sliced shallot or onion)
- salt (to taste)
- 150 g pickled sour cabbage (finely chopped; can substitute minced kimchi, pickled radish, pickled mustard greens, or a teaspoon of lime or lemon juice)
- 1/4 cup cilantro (chopped)
- 1 scallion (chopped)
Instructions
- Add the ground meat to a bowl, and add 2 teaspoons Shaoxing wine, 1/4 teaspoon dark soy sauce, 1 tablespoon light soy sauce and 2 tablespoon water. Mix until the meat has absorbed all the marinade liquid. Set aside in the refrigerator.
- If using dried rice noodles, soak them in warm 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.
- Pre-heat a wok or soup pot over medium high heat. Add 3 tablespoons oil, along with the ginger, garlic, and chilies. Cook for a minute until fragrant. Add the marinated meat, turn up the heat, and fry until it is cooked through.
- Add the stock, 2 teaspoons dark soy sauce, and 1/4 teaspoon sugar. Bring to a boil. Once boiling, add in the bean sprouts, pea tips, and garlic chives. Bring to a boil again, stir in the noodles, and salt to taste. Serve immediately with the pickled cabbage, cilantro, and scallions.
Cup of Yum
Nutrition Information
Calories
565kcal
(28%)
Carbohydrates
46g
(15%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Cholesterol
48mg
(16%)
Sodium
600mg
(25%)
Potassium
943mg
(27%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4124IU
(82%)
Vitamin C
47mg
(52%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 565
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 46g | 15% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 48mg | 16% |
| Sodium | 600mg | 25% |
| Potassium | 943mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4124IU | 82% |
| Vitamin C | 47mg | 52% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.