Authentic Crossing the Bridge Noodles (Guo Qiao Mi Xian)

Name: Authentic Crossing the Bridge Noodles (Guo Qiao Mi Xian)
Prep time: 40 min
Cook time: 80 min
Total time: 120 min
Yield: 2
Ingredients: 4 pieces pork spare ribs; 4 pieces chicken thighs skin removed; 10 pieces large cooked tiger prawns deveined; 2 nests nests cooked vermicelli rice noodles drizzled with toasted sesame oil; 2 pieces large King Trumpet or King Oyster mushrooms sliced lengthways; 1 handful small handful of rehydrated Wood Ear mushroom strips; 1 portion Romaine lettuce chopped into 2.5 cm slices; 1 handful large handful baby spinach; 4 pieces pieces bean curd skin; 1 piece thumb-sized piece ginger peeled and sliced; 1 piece star anise; 1 tbsp Szechuan peppercorns; 4 pieces spring onions trimmed and chopped into 2.5 cm slices; 2 pieces spring onions sliced on the angle; 1 piece shallot peeled and finely sliced; 2 pieces red chillies, deseeded and finely sliced; 1 bunch coriander, chopped; 2 pinch ground white pepper; 2 tbsp freshly sliced chillies in 4 tbsp low-salt light soy sauce; 2 tbsp Chinkiang black rice vinegar; 1 tbsp roasted ground Szechuan peppercorns; 1 tbsp chilli flakes mixed with 1 tbsp sea salt flakes; 2 tbsp hoisin sauce; 2 tbsp chilli garlic sauce

Experience a legendary Yunnan specialty with this comforting bowl of silky rice noodles served in a rich, aromatic broth. This interactive meal features a variety of fresh meats, vegetables, and savory condiments for a truly customizable dining experience.

Servings2 Portions

Prep Time40 Mins

Cook Time80 Mins

Difficulty

Intermediate

Ingredients

pork spare ribs
4 pieces
chicken thighs skin removed
4 pieces
large cooked tiger prawns deveined
10 pieces
nests cooked vermicelli rice noodles drizzled with toasted sesame oil
2 nests
large King Trumpet or King Oyster mushrooms sliced lengthways
2 pieces
small handful of rehydrated Wood Ear mushroom strips
1 handful
Romaine lettuce chopped into 2.5 cm slices
1 portion
large handful baby spinach
1 handful
pieces bean curd skin
4 pieces
thumb-sized piece ginger peeled and sliced
1 piece
star anise
1 piece
Szechuan peppercorns
1 tbsp
spring onions trimmed and chopped into 2.5 cm slices
4 pieces
spring onions sliced on the angle
2 pieces
shallot peeled and finely sliced
1 piece
red chillies, deseeded and finely sliced
2 pieces
coriander, chopped
1 bunch
ground white pepper
2 pinch
freshly sliced chillies in 4 tbsp low-salt light soy sauce
2 tbsp
Chinkiang black rice vinegar
2 tbsp
roasted ground Szechuan peppercorns
1 tbsp
chilli flakes mixed with 1 tbsp sea salt flakes
1 tbsp
hoisin sauce
2 tbsp
chilli garlic sauce
2 tbsp

Step-by-Step Instructions

Blanch the meat to ensure a clear broth. In a large stockpot, bring 1 liter of water to a boil. Add the pork ribs and chicken thighs, simmering for 15 minutes while skimming off any foam or impurities that rise to the surface.

Prepare the aromatic base. Drain the blanched meat and discard the water. Clean the pot thoroughly, add 2 liters of fresh water, and return the meat to the pot. Stir in two pinches of salt, the ground white pepper, ginger, star anise, Szechuan peppercorns, and 4 spring onions. Bring to a boil, then cover and simmer over medium heat for 1 hour.

While the broth is simmering, prepare your condiments. Arrange the soy sauce with chillies, Chinkiang vinegar, ground Szechuan pepper, chilli flakes, hoisin, and chilli garlic sauce into small individual dipping bowls for serving.