Yunnan rice noodle soup

Yunnan rice noodle soup

Tags

Chinese
Vegan
Noods

Cook

Ingredients

  • 200g vegan mince
  • 2 tsp Shaoxing wine
  • ¼ tsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tbsp water
  • 200g rice noodles
  • 3 tbsp oil
  • 2 tsp ginger, minced
  • 1 tbsp garlic, minced
  • 1-3 red chillies
  • 6 cups vegetable stock
  • 2 tsp dark soy sauce
  • ¼ tsp sugar
  • 2 carrots, julienned
  • Pak choi
  • 50g chives, chopped
  • 150g kimchi
  • ¼ cup coriander, chopped
  • 1 scallion, chopped

Steps

  1. Add the mince to a bowl with shaoxing wine, dark soy sauce, light soy sauce and water.
  2. Mix until the mince has absorbed all the marinade liquid. Set aside in the refrigerator.
  3. Cook noodles according to package instructions.
  4. Rinse the noodles in cold water to prevent them from sticking together and set aside.
  5. Pre-heat the wok then add 3 tablespoons oil along with the ginger, garlic and chillies.
  6. Cook for a minute until fragrant. Add the mince and fry until it is cooked through.
  7. Add the stock, dark soy sauce and sugar. Bring to a boil.
  8. Once boiling add the carrot, pak choi, and chives. Stir in the noodles and salt to taste.
  9. Serve immediately with the pickled cabbage, coriander, and scallions.