Ingredients with Measurements:
- 8 oz. dried mixian noodles
- 4 cups chicken or vegetable broth
- 1 tbsp. Sichuan peppercorns
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and minced
- 1/2 lb. ground pork
- 1 tbsp. doubanjiang (Sichuan chili bean paste)
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing wine
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Strainer
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring the chicken or vegetable broth to a boil. Add the Sichuan peppercorns and let them infuse the broth for 5 minutes. Strain the broth and discard the peppercorns.
2. In the same pot, heat the vegetable oil over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the ground pork and stir-fry until browned, breaking it up into small pieces.
4. Add the doubanjiang, soy sauce, Shaoxing wine, sugar, salt, and white pepper. Stir-fry for another 2 minutes.
5. Add the broth to the pot and bring it to a boil. Reduce the heat to low and simmer for 10 minutes.
6. Meanwhile, cook the mixian noodles according to the package instructions. Drain and rinse with cold water.
7. Divide the noodles among soup bowls. Ladle the hot soup over the noodles.
8. Garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying
Low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 29g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Ground beef or chicken can be substituted for ground pork.
- Rice noodles or udon noodles can be substituted for mixian noodles.
- Rice wine or dry sherry can be substituted for Shaoxing wine.
Variations:
- Add sliced shiitake mushrooms or bok choy to the soup.
- Use vegetable broth and omit the ground pork for a vegetarian version.
- Add a beaten egg to the soup for a more filling meal.
Tips and tricks:
- To make the soup spicier, add more doubanjiang or chili oil.
- To make the soup less spicy, reduce the amount of doubanjiang or omit it altogether.
- To save time, use pre-made chicken or vegetable broth instead of making it from scratch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with extra scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the heat.
- If the soup is too salty, add more water or unsalted broth to balance the flavors.
Food safety advice:
Make sure to cook the ground pork thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Mixian noodles are a type of rice noodle that originated in Yunnan, China. Sichuan peppercorns are a key ingredient in Sichuan cuisine, known for their numbing and tingling sensation.
Flavor profiles:
Spicy, savory, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese