Crossing the bridge noodles
Enjoy this special Chinese rice noodle soup. A chicken and pork broth is infused with ginger and spices, and poured over noodles, veg, prawns and shredded meat
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 4pork spare ribs
- 4chicken thighs, skin removed
- 2pinches of ground white pepper
- 1thumb-sized piece ginger, peeled and sliced
- 1star anise
- 1tbsp Szechuan peppercorns
- 4spring onions, trimmed and chopped into 2.5cm slices
- 2nests cooked vermicelli rice noodles, drizzled with toasted sesame oil
- 4pieces bean curd skin
- 2large King Trumpet or King Oyster mushrooms, sliced lengthways
- 1small handful of rehydrated Wood Ear mushroom strips
- 2spring onions, sliced on the angle
- 2red chillies, deseeded and finely sliced
- 1shallot, peeled and finely sliced
- 1Romaine lettuce, chopped into 2.5cm slices
- 1large handful baby spinach
- 10large cooked tiger prawns, deveined
- 1small bunch of coriander, chopped
- 2tbsp freshly sliced chillies in 4 tbsp low-salt light soy sauce
- 2tbsp Chinkiang black rice vinegar
- 1tbsp roasted ground Szechuan peppercorns
- 1tbsp chilli flakes mixed with 1 tbsp sea salt flakes
- 2tbsp hoisin sauce
- 2tbsp chilli garlic sauce
Instructions
Step 1
In a large stockpot bring 1 litre of water to the boil. Add the pork ribs and chicken thighs, and simmer for 15 mins, skimming off any impurities.Step 2
Discard the water and drain the meat. Clean the stockpot, then add 2 litres water and return the meat to the pot. Add two pinches of salt and the ground white pepper, ginger, star anise, Szechuan peppercorns and spring onions. Bring to the boil, then simmer, covered, over a medium heat for 1 hr.Step 3
Meanwhile, prepare all the condiments by putting them in small dipping bowls.Step 4
Once the stock is ready, remove the ribs and chicken and shred the meat using two forks. Strain the stock and discard the spices, spring onions and ginger. Bring the stock to the boil.Step 5
Divide the noodles between two large, wide bowls. Garnish around the noodles with the bean curd skin, mushrooms, spring onions, chillies, shallots, Romaine lettuce, spinach, tiger prawns and coriander. Add the shredded cooked meats. Ladle the hot stock over each bowl, covering all the ingredients.Step 6
Serve with the condiments and season with your favourites. Eat the noodles, then drink the soup broth at the end.