Creado con IA
Yunnan Sour and Spicy Rice Noodles
40 min 264 kcal por ración Media
Ingredientes
4 Raciones
- fresh rice noodles400 g
- lean pork slices120 g
- napa cabbage100 g
- enoki mushrooms60 g
- pickled mustard greens40 g
- cherry tomatoes40 g
- scallions20 g
- cilantro20 g
- chili oil2 tablespoons
- Chinese black vinegar2 tablespoons
- light soy sauce1 tablespoon
- salt1 teaspoon
- chicken broth1 liter
Preparación
- 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
In a large pot, bring 1 liter of chicken broth to a boil over medium-high heat.
- 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
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
Add the fresh rice noodles to the pot and cook for 1-2 minutes until heated through and softened.
- 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
Return the cooked pork slices to the pot and heat for another minute.
- 8
Ladle the noodles, vegetables, and broth into serving bowls.
