Entree: China – Jiangxi – 南昌米粉 ➤ Nánchāng mǐfěn (Tossed rice noodle dish from Nanchang dressed in a savory-spicy sauce with pickles and crunchy toppings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) fresh wide rice noodles (or 8 oz (225 g) dried rice noodles, soaked/cooked per package)
- 8 oz (225 g) pork loin, thinly sliced or shredded
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 scallions, thinly sliced (white and green separated)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) Chinese black vinegar or rice vinegar
- 1–2 tbsp (15–30 ml) chili oil with sediment (adjust to heat preference)
- 1 tsp (5 g) sugar
- 1/2 cup (120 g) pickled radish or pickled mustard greens, finely chopped
- 1/3 cup (80 ml) chicken or pork stock (or water)
- 2 tbsp (30 ml) toasted sesame oil
- 1/3 cup (45 g) roasted peanuts, coarsely chopped
- 1 cup (100 g) bean sprouts (optional)
- Fresh cilantro leaves for garnish
- Salt to taste

Instructions

1. If using dried noodles, cook per package until just tender, drain, rinse with cold water, and toss with a little oil to prevent sticking. If using fresh noodles, separate gently and have ready.
2. Heat 2 tbsp (30 ml) vegetable oil in a wok or large skillet over medium-high heat. Add pork and stir-fry until just cooked and starting to brown, about 2–3 minutes. Push pork to the side.
3. Add garlic, ginger, and the white parts of the scallions; stir-fry until fragrant, about 30 seconds. Add pickled vegetables and stir to combine.
4. Stir in light soy sauce, dark soy sauce, black vinegar, sugar, and chicken stock. Bring to a simmer and taste; adjust seasoning with salt or extra soy if needed.
5. Add noodles and bean sprouts (if using) to the wok. Toss gently to coat noodles evenly in the sauce, adding 1–2 tbsp (15–30 ml) water or stock if the mixture seems dry.
6. Turn off the heat and stir in chili oil and toasted sesame oil. Toss thoroughly so sauce clings to noodles.
7. Divide into bowls, top with chopped peanuts, green parts of scallions, and cilantro. Serve promptly so noodles remain tender with crunchy toppings.