贵州酸辣米粉
This vibrant street food dish features chewy rice noodles in a tangy, spicy broth made with pickled vegetables and chili oil. Topped with fresh herbs and peanuts, it's a refreshing yet warming bowl perfect for summer.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
2 人份 servings
总时长 Total
50 分钟 min
dried rice noodles
or fresh rice noodles
vegetable oil
garlic
minced
ginger
minced
pickled mustard greens
suancai, chopped
pickled chili peppers
chopped
chicken or vegetable broth
Chinkiang vinegar
or rice vinegar
soy sauce
chili oil
to taste
sugar
bean sprouts
green onions
sliced
fresh cilantro
chopped
roasted peanuts
crushed
lime
cut into wedges
Soak dried rice noodles in warm water for 20 minutes until softened. Drain and set aside. If using fresh noodles, rinse briefly.
Heat vegetable oil in a pot over medium heat. Add garlic and ginger, sauté until fragrant, about 1 minute.
Add pickled mustard greens and pickled chili peppers, stir-fry for 2 minutes to release their aroma.
Pour in broth, bring to a boil. Add vinegar, soy sauce, chili oil, and sugar. Adjust seasoning to taste. Simmer for 10 minutes.
While broth simmers, cook noodles according to package directions until tender. Drain and divide into serving bowls.
Blanch bean sprouts in boiling water for 30 seconds, then drain.
Ladle hot broth over noodles. Top with bean sprouts, green onions, cilantro, and crushed peanuts. Serve with lime wedges on the side.
Cooking Tips