Foolproof Rice Noodle Soup with Pork and Pickled Greens
做米线从来就没有失手过 · pan chinese cuisine
The author notes this rice noodle dish has never failed them — a high-rated home recipe that starts on the stovetop and finishes in a clay pot.
Rosa DelgadoThird-generation Tex-Mex cook learning my abuela's tamales before it's too late. Masa is a living thing, y'all. Also deep in a sourdough phase I can't explain.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
as needed
as needed
Sour mustard greens (suan cai)酸菜
as needed
scallion葱花
as needed
as needed
as needed
as needed
tomato番茄
as needed
soybean paste (yellow soybean paste)黄豆酱
as needed
as needed
as needed
as needed
as needed
salt盐
to taste
as needed
as needed
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Dry-frying (gan bian) ↗
Drive off moisture in a bare wok to concentrate flavor and chew.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
Heat the wok until hot, then add oil and the ground pork. Stir-fry to cook off the moisture in the pork.
✅ Done when: The pork is done when it has released and evaporated its liquid and is browned and sizzling rather than steaming.
Add the scallion, ginger, garlic, and pickled greens and stir-fry until fragrant.
✅ Done when: The aromatics are done when the mixture is deeply fragrant and the pickled greens are well coated and heated through.
Add the soybean paste and Pixian doubanjiang and stir-fry until fragrant.
✅ Done when: The pastes are done when they smell toasty and aromatic and everything is evenly coated in red oil.
- 4
Step 4
Season with cooking wine, light soy sauce, dark soy sauce, and salt.
✅ Done when: The seasonings are done when the wine's raw aroma has cooked off and the meat mixture is evenly colored and seasoned.
Add the tomato and stir-fry until it breaks down.
✅ Done when: The tomato is done when it has collapsed into a soft, saucy pulp.
Transfer everything to a clay pot, add hot water, and bring to a boil over high heat. Reduce to low and simmer for 3 minutes.
✅ Done when: A rolling boil is reached over high heat, and after 3 minutes on low the broth is gently simmering and aromatic.
In advance, cook the rice noodles until done, then drain and rinse them under cold water.
✅ Done when: The noodles are done when tender but still chewy, with no hard core, and are cooled and separated after the cold rinse.
Add the bean sprouts to the pot and boil for 1 minute.
✅ Done when: The bean sprouts are done after 1 minute, when crisp-tender and slightly translucent.
Add the rice noodles and boil for 1 minute, then turn off the heat.
✅ Done when: The noodles are done after 1 minute, when heated through and springy.
- 10
Step 10
Finish by adding the chive leaves on top.
✅ Done when: Done when the chives have just wilted slightly in the hot broth while still bright green.