yunnan pork and rice noodle soup
This is a Chinese dish made my way that is tangy sweet and savory
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces ground pork
- 2 teaspoons shaoxing wine
- 1/2 teaspoon dark soy sauce
- 1 tablespoon soy sauce
- 4 ounces rice noodles
- 3 tablespoons vegetable oil
- 1 tablespoon grated ginger
- 6 cloves garlic minced
- 2 red chilies seeds removed and chopped
- 6 cups chicken stock
- 2 teaspoons dark soy sauce
- 1/4 cup brown sugar
- 1/2 cup pickled cabbage or pickled mustard greens
- 1 cup bean sprouts
- 1/2 cup cilantro chopped
- 1/4 cup chives
How To Make yunnan pork and rice noodle soup
-
Step 1Mix the first 4 ingredients together and set aside to marinate. Cook the rice noodles according to package directions and drain.
-
Step 2Add the oil to a large wok or skillet. Throw in the ginger, garlic, and red chilis. Saute until fragrant. Add the marinated meat and cook until no longer pink. Add the chicken stock, dark soy sauce and brown sugar.
-
Step 3Bring to a boil. Add the pickled cabbage and noodles. Cook until noodles are warmed through. Serve with the bean sprouts, cilantro and chives.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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