Description
Yunnan Rice Noodles Soup is a comforting Chinese noodle soup from the Yunnan region, featuring tender rice noodles in a flavorful chicken broth with marinated chicken or pork, fresh vegetables, and optional condiments like preserved mustard greens and soft-boiled eggs. This recipe offers a perfect balance of savory, spicy, and fresh flavors for a warming and satisfying meal.
Ingredients
Scale
Main Ingredients
- 7 oz (200g) dried rice noodles (medium or thick)
- 6 cups chicken broth
- 1/2 pound thinly sliced chicken breast or pork
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1/2 teaspoon white pepper
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- 1 tablespoon chili oil (optional)
- 1 tablespoon vegetable oil
- 2 cups Napa cabbage (shredded)
- 1/2 cup bean sprouts
- 1 scallion (sliced)
- Fresh cilantro for garnish
- 1 preserved mustard green (finely chopped, optional)
- 1 soft-boiled egg per serving (optional)
- Salt to taste
Instructions
- Soak Noodles: Soak the rice noodles in warm water for 30 minutes or until softened, then drain thoroughly.
- Marinate Meat: In a bowl, toss the thinly sliced chicken or pork with soy sauce, Shaoxing wine, and white pepper. Set aside and marinate for 10 minutes to infuse flavor.
- Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add minced garlic and ginger and sauté for about 30 seconds until fragrant, releasing their aromas.
- Simmer Broth and Cook Meat: Pour in the chicken broth and bring it to a gentle simmer. Add the marinated meat and cook for 2 to 3 minutes until the meat is just cooked through but still tender.
- Add Vegetables: Stir in the shredded Napa cabbage and continue to simmer the soup for another 2 minutes to soften the cabbage but maintain slight crunch.
- Cook Noodles: Add the soaked rice noodles to the pot and cook until tender, about 1 to 2 minutes.
- Season and Serve: Taste the soup and adjust salt as needed. Divide the soup into serving bowls then garnish each bowl with bean sprouts, sliced scallions, fresh cilantro, preserved mustard greens if using, a drizzle of chili oil for heat, and a soft-boiled egg if desired. Serve hot immediately.
Notes
- The dish is traditionally served with various condiments such as pickled vegetables, garlic paste, or extra chili oil to customize flavor.
- Thinly sliced beef or fish can be substituted for chicken or pork as preferred.
- For a richer flavor, homemade chicken stock is highly recommended.
