Ingredients with Measurements:
- 1 lb pork shoulder, thinly sliced
- 8 oz shiitake mushrooms, sliced
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp Sichuan peppercorns
- 1 tbsp chili flakes
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 lb fresh rice noodles
- 4 cups chicken broth
- 2 cups water
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot
- Wok or large skillet
- Strainer
Step-by-step instructions:
1. In a wok or large skillet, heat vegetable oil over medium-high heat. Add pork and cook until browned, about 5 minutes.
2. Add shiitake mushrooms, garlic, ginger, Sichuan peppercorns, and chili flakes. Cook for another 2-3 minutes.
3. Add soy sauce, Shaoxing wine, and sugar. Stir to combine and cook for another 2-3 minutes.
4. In a large pot, bring chicken broth and water to a boil.
5. Add fresh rice noodles to the boiling broth and cook for 2-3 minutes until tender.
6. Using a strainer, remove the noodles from the broth and divide them among four bowls.
7. Ladle the pork and mushroom mixture over the noodles.
8. Pour the hot broth over the pork and mushroom mixture.
9. Garnish with green onions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 50g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken breast.
- Shiitake mushrooms can be substituted with any type of mushroom.
- Vegetable oil can be substituted with any type of cooking oil.
- Sichuan peppercorns can be substituted with black peppercorns.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Fresh rice noodles can be substituted with dried rice noodles.
Variations:
- Add bok choy or other leafy greens to the broth for added nutrition.
- Use beef or tofu instead of pork for a vegetarian option.
- Add a boiled egg or sliced cucumber as a garnish.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after cooking.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Use a slotted spoon to remove any excess fat from the pork and mushroom mixture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Green onions and cilantro
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the noodles are too soft, reduce the cooking time in the broth.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Hanzhong hot rice noodles originated in Hanzhong, a city in Shaanxi province, China. It is a popular street food in the region.
Flavor profiles:
Savory, spicy, and umami
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese