epicurious5.0
Little Pot Rice Noodles
Little pot rice noodles are traditionally made to order in individual copper pots. The dish embodies the spicy and sour flavor profiles of Yunnan.
👥 4 Servings⏱️ Prep & Cook: 4h🔥 Cook: 30 min👤 Simone Tong📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●bowl
- ●skillet
📝 Preparation Steps
1
Broth
2
Place 2½ lb. pork bones in a medium pot and pour in water to cover. Bring to a boil and cook ⏱️ 2 minutes. Drain bones in a colander set in sink and rinse under running water to remove impurities.
½ lb. pork bones2. (or more) coarsely chopped pixian doubanjiang (spicy fermented broad bean paste)1 Tbsp
3
Combine pork bones, 1 large shallot, peeled, halved, 2 scallions, knotted together, 5 dried shiitake mushrooms, one 1" piece ginger, scrubbed, sliced ¼" thick, 2 whole star anise, and 5 white peppercorns in a medium pot. Pour in 10 cups water and bring to a boil. Reduce heat, partially cover pot with a lid, and simmer gently until broth is very flavorful, 2–⏱️ 3 hours.
large shallot, peeled, halved1dried shiitake mushrooms51" piece ginger, scrubbed, sliced ¼" thick11" piece ginger, peeled, finely chopped1whole star anise2white peppercorns5
4
Strain broth through a fine-mesh sieve into a large pot; discard solids. Do ahead: Broth can be made 3 days ahead. Let cool, then cover and chill, or freeze for up to 3 months
5
Assembly
6
Mix 8 oz. ground pork, 1 Tbsp. soy sauce, 1 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry, ¼ tsp. ground Sichuan peppercorns, and ¼ tsp. freshly ground white pepper in a medium bowl to combine. Cover and chill ⏱️ 30 minutes.
. ground pork8 oz. (or more) coarsely chopped pixian doubanjiang (spicy fermented broad bean paste)1 Tbsp. Shaoxing wine (Chinese rice wine) or medium-dry sherry1 Tbsp
7
Meanwhile, cook 1 lb. rice stick or pad thai noodles according to package directions (they should be springy and chewy, but not as chewy as pasta). Drain, rinse with cold water, and set aside.
. rice stick or pad thai noodles1 lb. (or more) coarsely chopped pixian doubanjiang (spicy fermented broad bean paste)1 Tbsp
8
Heat 2 Tbsp. vegetable oil in a large skillet over medium. Cook pork mixture, stirring constantly, until starting to brown, about ⏱️ 1 minute. Stir in 3 garlic cloves, finely chopped, one 1" piece ginger, peeled, finely chopped, and 1 Tbsp. coarsely chopped pixian doubanjiang (spicy fermented broad bean paste) and cook, stirring constantly, until pork is browned and a little bit crispy, about ⏱️ 4 minutes. Taste and add more doubanjiang if needed. Remove from heat.
. vegetable oil2 Tbsp. (or more) coarsely chopped pixian doubanjiang (spicy fermented broad bean paste)1 Tbsp1" piece ginger, scrubbed, sliced ¼" thick11" piece ginger, peeled, finely chopped1
9
Return broth to a brisk simmer. Add 8 small bok choy (about 1 lb.), trimmed, halved, quartered if large, and ¾ cup trimmed chopped garlic chives (from 25–30) and cook until bok choy are tender, about ⏱️ 30 seconds. Stir in 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and remove from heat. Taste and season with more salt if needed.
. (or more) coarsely chopped pixian doubanjiang (spicy fermented broad bean paste)1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more2 tsp
10
Divide reserved noodles among 4 bowls. Ladle broth and vegetables over. Top each bowl with 3 Tbsp. ground pork mixture, 3 Tbsp. zha cai (pickled mustard stems; from one 3.5-oz. bag), 1 Tbsp. soy sauce, 1 Tbsp. black (Chinkiang) vinegar, and 1 Tbsp. chili crisp. Scatters 3 scallions, dark green parts only, finely chopped, and a handful of cilantro leaves with tender stems on top, dividing evenly.
. ground pork8 oz. (or more) coarsely chopped pixian doubanjiang (spicy fermented broad bean paste)1 Tbsp. black (Chinkiang) vinegar4 Tbsp. chili crisp (preferably Lao Gan Ma)4 TbspCilantro leaves with tender stems (for serving)
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