Xiǎo Guō Mǐ Xiàn - 小锅米线
Yunnan rice noodle soup
Ingredients:
225 g dried rice noodles
water
Ingredients meat:
175 g minced beef
1/2 tsp cornstarch
1/4 tsp salt
1/8 tsp white pepper
1 tbsp stock
Ingredients soup:
60 g Chinese chives/Gau Choy
90 g bean sprouts
1 tbsp Sichuan chili bean paste / doubanjiang
40 g pickled Mustard greens/Sareptamosterd/Indian brown mustard
700 g stock (without salt)
2 tbsp light soy sauce
1/2 tsp palm sugar
1/2 tsp salt
chili oil to taste (see recipe)
1/2 tbsp oil
Preparation:
Soak the noodles in water for 4 hours. Then drain. Heat water in a pan and cook the noodles al dente. Then drain and rinse under cold water.
Mix the ingredients for the meat well and form flat balls/patties.
Cut the chives into pieces and finely chop the mustard green. Heat the oil in a pan and fry the mustard green for 30 seconds. Then add the chili bean paste and fry for 30 seconds. Then add the stock together with the soy sauce and palm sugar and bring to the boil. Then add the meat and cook on low heat for 1 minute.
Then add the noodles, chives and bean sprouts and cook on low heat until the noodles are done. Sprinkle the chili oil over it and serve.