Entree: China – Yunnan – 云南米线 ➤ Yúnnán mǐxiàn (Yunnan-style rice noodle soup served with steaming broth and an assortment of fresh meats and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 50 min

Ingredients

- 14 oz (400 g) fresh Yunnan-style rice noodles (mixian) or 12 oz (340 g) dried rice noodles, rehydrated
- 8 cups (1.9 L) chicken or pork bone stock, preferably homemade
- 8 oz (225 g) boneless pork loin, thinly sliced against the grain
- 8 oz (225 g) boneless chicken breast, thinly sliced (can substitute for pork)
- 1 large egg, approx. 50 g (optional for crossing-the-bridge style)
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1/2 cup (80 g) pickled mustard greens (suan cai), rinsed and drained
- 1/2 cup (50 g) thinly sliced Yunnan ham or prosciutto-style cured ham (optional)
- 1/4 cup (30 g) roasted peanuts or crushed peanuts (optional)
- 2 tbsp (30 ml) chili oil, or to taste
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) black rice vinegar or Chinkiang vinegar
- 1/2 tsp (1 g) white pepper
- 3 green onions, thinly sliced (about 1 oz / 30 g)
- 1/2 cup (15 g) fresh cilantro leaves
- Fresh spinach or blanched pea shoots, 2 cups (about 60 g) (optional)
- Salt to taste

Instructions

1. Prepare the noodles and proteins: If using dried rice noodles, soak or cook according to package directions until tender, then drain and divide into four bowls. Arrange thinly sliced pork, chicken, and Yunnan ham on a plate so they are ready to be added to the hot broth. If using the egg, crack into a small bowl.
2. Heat the broth: Bring the bone stock to a rolling boil in a large pot. Maintain at a vigorous simmer so the broth is piping hot when ladled.
3. Sauté aromatics (optional step for depth): In a small saucepan heat vegetable oil over medium heat and gently sauté garlic and ginger for 30–45 seconds until fragrant; add to the hot broth. Stir in soy sauce, black vinegar, and white pepper.
4. Assemble bowls: Place pickled mustard greens, blanched spinach or pea shoots if using, green onions, cilantro, and crushed peanuts in each bowl atop the noodles. Add a few slices of raw pork and chicken per bowl (they will cook in the broth).
5. Finish with hot broth: Ladle the boiling broth directly over the bowls, covering the noodles and raw slices; let sit 30–60 seconds to cook the thin meat slices. If using the egg, pour it into the broth at the same time so it poaches into the hot soup.
6. Season and serve: Drizzle chili oil over each bowl to taste, adjust salt or soy sauce as needed, and serve immediately. Diners can stir everything together so the flavors mingle.