Description

Yunnan Rice Noodles Soup is a comforting and hearty Chinese noodle soup featuring wide rice noodles in a flavorful chicken or pork broth, topped with tender sliced meat, bean sprouts, pickled mustard greens, and fresh garnishes. This traditional Yunnan-style dish is perfect for a warming meal with bold, savory flavors balanced by tangy black vinegar and optional chili oil for spice.

Ingredients

Soup and Broth

6 cups chicken or pork broth
1 clove garlic, minced
1 tablespoon soy sauce
Salt to taste

Noodles and Protein

7 ounces dried rice noodles (preferably Yunnan-style or wide rice noodles)
1/2 pound thinly sliced pork loin or chicken breast

Toppings and Garnishes

1/2 cup bean sprouts
1/4 cup pickled mustard greens, chopped
2 green onions, sliced
1 tablespoon Chinese black vinegar
1 teaspoon sesame oil
2 teaspoons chili oil (optional)
Fresh cilantro for garnish (optional)
Crushed peanuts for garnish (optional)

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Instructions

Prepare Rice Noodles: Soak the dried rice noodles in warm water for 30 minutes until softened. If using fresh noodles, simply rinse them to separate.
Heat Broth: In a large pot, bring the chicken or pork broth to a gentle boil. Add the minced garlic, soy sauce, and a pinch of salt to enhance the flavor.
Cook Meat: Add the thinly sliced pork or chicken to the boiling broth and cook for 2 to 3 minutes until just done, ensuring the meat remains tender and juicy.
Simmer Broth: Reduce the heat to low to maintain a gentle simmer while you prepare the noodles and toppings.
Cook Noodles: In a separate pot, cook the soaked rice noodles for 2 to 3 minutes until tender but still chewy, then drain them thoroughly to prevent sogginess.
Assemble Bowls: Divide the cooked noodles evenly into serving bowls. Top with the cooked meat slices, bean sprouts, pickled mustard greens, and sliced green onions.
Ladle Broth: Pour the hot broth over the noodles and toppings in each bowl to warm everything through.
Add Finishing Touches: Drizzle each bowl with Chinese black vinegar, sesame oil, and chili oil if desired to add depth and spicy heat.
Garnish and Serve: Optionally, garnish with fresh cilantro leaves and crushed peanuts for added texture and flavor. Serve the soup hot and enjoy.

Notes

Yunnan-style rice noodles are thicker and chewier, but any wide rice noodle will work well.
Adjust toppings based on availability; sautéed mushrooms, tofu, or bok choy are excellent additions for variety.
For a richer broth, simmer with a piece of ginger and a dried chili to add extra depth of flavor before cooking the meat.
If you prefer a vegetarian version, substitute vegetable broth and omit the meat, adding tofu or additional vegetables instead.
Chili oil is optional; adjust the amount or omit to suit your spice preference.