There are many different videos available to show you how to make it. This time, I will show you my enhanced version. Hope you will love it too
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Ingredients
- 250 g Rice noodle
- 30 g Chinese chives (sectioned)
- 100 g sour pickled mustard (sliced)
- 1 pcs bean curd stick (soaked)
- 200 g minced pork
Broth ingredients
- 410 ml chicken broth
- 500 ml hot water
- 2 tsp Sichuan pepper Oil
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 1 tbsp evaporated milk
- 2 tsp Chaozhou chili oil
Seasoning for the pork
- ½ tsp sea salt
- ½ tsp sugar
- ½ tsp garlic powder
- ½ tsp chili powder
Instructions
- Cook the noodle as per package instruction. Rinse it under cold water. Set it aside
- Heat the pan with medium high heat. Add 1 tsp of oil. Add in the pork and the seasoning, Stir fry the pork until well done.
- Add in the pickled mustard. Mix it well with the pork and stir fry for another 2 mins. Add in hot water and chicken broth. Bring the broth to boil. Cover and simmer under medium heat for 10 mins
- Add in pepper oil, chili oil, vinegar and fish sauce. Mix it well and adjust the taste accordingly.
- Add in the evaporated milk, cooked rice noodle, chives, bean curd sticks. Once the broth is boiling again, it is ready to serve. Enjoy