Yunnan Sour and Spicy Rice Noodles

Instructions

1. 1

   Prepare all ingredients: Rinse and drain the rice noodles. Slice the lean pork thinly. Chop napa cabbage into bite-sized pieces. Trim the ends of enoki mushrooms and separate them. Rinse and chop pickled mustard greens. Halve the cherry tomatoes. Finely slice the scallions and chop the cilantro.

2. 2

   In a large pot, bring 1 liter of chicken broth to a boil over medium-high heat.

3. 3

   Add the lean pork slices to the boiling broth and cook for 2-3 minutes until they turn pale and are just cooked through. Remove and set aside.

4. 4

   Add napa cabbage, enoki mushrooms, pickled mustard greens, and cherry tomatoes to the broth. Simmer for 2-3 minutes until the vegetables are just tender.

5. 5

   Add the fresh rice noodles to the pot and cook for 1-2 minutes until heated through and softened.

6. 6

   Stir in 2 tablespoons of chili oil, 2 tablespoons of Chinese black vinegar, 1 tablespoon of light soy sauce, and 1 teaspoon of salt. Mix well to combine all flavors.

7. 7

   Return the cooked pork slices to the pot and heat for another minute.

8. 8

   Ladle the noodles, vegetables, and broth into serving bowls.

9. 9

   Garnish each bowl with sliced scallions and chopped cilantro.

10. 10

    Serve hot and enjoy your Yunnan Sour and Spicy Rice Noodles!