广西街头酸菜米粉
A vibrant bowl of silky rice noodles topped with tangy pickled mustard greens, ground pork, and fresh herbs, capturing the essence of a bustling Guangxi street food stall. The dish is light yet flavorful, perfect for a summer evening.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
2 人份 servings
总时长 Total
35 分钟 min
dried rice noodles (or fresh)
soaked in warm water 20 min if dried
ground pork
pickled mustard greens (酸菜)
rinsed and chopped
green onions
sliced
garlic
minced
soy sauce
oyster sauce
sugar
white pepper
vegetable oil
chicken or pork broth
salt
fresh cilantro and chili oil
for garnish
Soak dried rice noodles in warm water for 20 minutes until soft, then drain. If using fresh noodles, rinse briefly.
Heat oil in a wok or large pan over high heat. Add minced garlic and stir-fry for 10 seconds until fragrant.
Add ground pork and stir-fry, breaking it apart, until browned and cooked through, about 3 minutes.
Add chopped pickled mustard greens and stir-fry for 2 minutes. Season with soy sauce, oyster sauce, sugar, and white pepper. Mix well.
Pour in the broth and bring to a boil. Add the drained noodles and cook for 2 minutes (or according to package instructions) until tender.
Divide noodles and soup into bowls. Top with sliced green onions, cilantro, and a drizzle of chili oil if desired. Serve hot.
Cooking Tips