
Experience the bold and comforting flavors of Yunnan with this traditional small pot rice noodle soup. Featuring savory ground pork, tangy pickled cabbage, and fresh greens in a rich broth, it's a perfect one-bowl meal for any day.
In a medium bowl, combine the ground pork with Shaoxing wine, 1/4 teaspoon of dark soy sauce, light soy sauce, and water. Mix thoroughly until the liquid is fully absorbed by the meat, then cover and refrigerate for at least 15 minutes.
Prepare the rice noodles: If using dried noodles, soak them in warm water for about 1 hour until softened. Boil the noodles in a large pot until just tender, then drain and rinse under cold water to prevent sticking. Set aside.
Heat a wok or soup pot over medium-high heat with 3 tablespoons of oil. Sauté the minced ginger, garlic, and chilies for about 1 minute until fragrant. Add the marinated pork, turn up the heat, and stir-fry until the meat is fully browned and cooked through.
Pour in the stock and add the remaining 2 teaspoons of dark soy sauce and sugar. Bring the mixture to a rolling boil. Once boiling, stir in the bean sprouts, pea tips, and garlic chives, allowing the soup to return to a boil.
Stir the prepared noodles into the pot and season with salt to taste. Serve immediately in individual bowls, topped with pickled sour cabbage, fresh cilantro, and sliced scallions.
For the most authentic flavor, use Yunnan-style pickled mustard greens. If pea tips are unavailable, baby spinach or bok choy make excellent substitutes. If you prefer a spicier soup, add a spoonful of chili oil before serving.




