Yunnan Little Pot Rice Noodles

300g Yunnan rice noodles (or thick rice vermicelli)
1 litre chicken stock (or vegetable stock)
100g bean sprouts
100g Chinese garlic chives (or spring onions), cut into 5cm lengths

Pickled Mustard Greens
100g pickled mustard greens, finely chopped
¼ teaspoon Chinese five-spice powder
½ teaspoon chilli powder
1 tablespoon vegetable oil

Black Bean Chilli Oil
2 teaspoons fermented salted black beans, soaked and crushed
2 teaspoons doubanjiang (Sichuan chilli bean paste)
½ teaspoon chilli powder
1 tablespoon vegetable oil

Sweet Soy Sauce
3 tablespoons dark soy sauce
1 tablespoon soft brown sugar

Seasoned Broth
500ml chicken stock (or vegetable stock)
1 tablespoon light soy sauce
¼ teaspoon Chinese five-spice powder

PREPARATION

Cook the rice noodles in boiling water for 4–5 minutes, or according to the packet instructions. Drain, rinse briefly under cold water to remove excess starch and divide between serving bowls. Meanwhile, finely chop the pickled mustard greens and mix them with the Chinese five-spice and chilli powder. Soak the fermented black beans in hot water for a few minutes, then crush them into a coarse paste and mix with the doubanjiang and remaining chilli powder. In a small bowl, combine the dark soy sauce and brown sugar until the sugar dissolves.

COOKING

1. Heat a wok over a medium-high heat and add 1 tablespoon of vegetable oil.
2. Stir-fry the seasoned pickled mustard greens until lightly caramelised and fragrant, then spoon them over the noodles.
3. Reduce the heat to low, add the remaining vegetable oil and fry the black bean and chilli paste for 1 minute, stirring continuously until it forms a fragrant chilli oil.
4. Spoon the chilli oil mixture over the noodles.
5. Warm the sweet soy sauce just until the sugar has dissolved, then drizzle it over the noodles.
6. In a clean saucepan, bring the seasoned broth to the boil.
7. Blanch the garlic chives and bean sprouts in the broth for 30–60 seconds.
8. Arrange the vegetables over the noodles.
9. Ladle the boiling broth into each bowl.
10. Allow the flavours to mingle for a minute.
11. Stir thoroughly before eating so the layers combine into a rich hot and sour soup.

School of Wok Tips

• Thick Yunnan rice noodles retain their texture well, making them ideal for this style of noodle soup.
• Frying the pickled mustard greens mellows their sharpness and develops a deeper sweet-and-sour flavour.
• Soaking fermented black beans removes excess salt and makes them easier to crush into a paste.
• Building the dish in layers allows each component to contribute its own distinct flavour before everything is mixed together.

FAQs

Why is it called Little Pot Noodles?
Traditionally, the ingredients are assembled in a small individual pot, where the hot broth brings everything together just before serving, allowing the flavours to develop in the bowl itself.

Can I add meat?
Yes. Thinly sliced pork, chicken or beef can be briefly blanched in the hot broth for about 1 minute before serving.

Can I make it vegetarian?
Absolutely. Use vegetable stock instead of chicken stock and check that the chilli bean paste is suitable for vegetarians. The fermented black beans and pickled mustard greens provide plenty of savoury depth.