Description
This Yunnan Rice Noodle Soup recipe is a flavorful and comforting dish that’s perfect for a satisfying meal. With a delicious broth and a variety of toppings, it’s a true standout in Chinese cuisine.
Ingredients
Scale
Rice Noodles:
- 8 ounces dried rice noodles
Broth:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 pound thinly sliced pork or chicken (optional)
- 4 cups chicken or vegetable broth
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese black vinegar
- 1/2 teaspoon white pepper
- 1/2 teaspoon chili oil (optional)
- 1/2 cup pickled mustard greens, chopped
- 1/2 cup bean sprouts
- 1/4 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 soft-boiled egg, halved
- Lime wedges for serving
Instructions
- Soak the Rice Noodles: Soak the rice noodles in warm water for 30 minutes until softened. Drain and set aside.
- Sauté Aromatics: Heat oil in a pot, sauté garlic and ginger until fragrant. Add meat if using, cook through.
- Prepare Broth: Pour in broth, add soy sauce, vinegar, white pepper, and chili oil. Simmer for 5–7 minutes.
- Cook Noodles: Boil water, cook noodles for 2–3 minutes, drain.
- Assemble: Divide noodles into bowls, ladle broth over them. Top with greens, sprouts, scallions, cilantro, and egg halves. Serve with lime wedges.
Notes
- This soup is customizable—try tofu or mushrooms for a vegetarian version.
- Add more chili oil for heat or crushed peanuts for crunch.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese (Yunnan)
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
