Yunnan Rice Noodle Soup (云南小锅米线)
User Reviews
5
Yunnan Rice Noodle Soup (云南小锅米线)
Description
This soup begins by marinating ground pork in Shaoxing wine and soy sauces for depth. Fresh or dried rice noodles are prepared and set aside. Aromatics including ginger, garlic, and chopped red chilies are sautéed in oil, then the marinated meat is cooked until done. Chicken or pork stock is added with additional dark soy sauce and sugar before bringing to a boil. The various vegetables—bean sprouts, pea tips, and garlic chives—are added and cooked briefly to preserve some crispness and freshness.
The resulting soup combines tender meat, textured noodles, and a bright vegetable mix in a savory, mildly spicy broth. The pickled sour cabbage and fresh herbs like cilantro and scallion introduce tartness and brightness to balance the richness. The dish serves as a hearty and aromatic meal reflective of Yunnan cuisine.
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 soy sauce light
- 2 tablespoons water
- 400 g fresh rice noodles (or 200g dried rice noodle, or any noodle of your choice)
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 teaspoons ginger (minced)
- 1 tablespoon garlic (minced)
- 1-3 red chilies to taste, chopped; can substitute red pepper flakes, fresh or dried
- 6 cups chicken stock or pork stock
- 1/4 teaspoon sugar
- 100 g bean sprout 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 565 kcal
% 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.
User Reviews
Overall Rating
5
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