贵州酸辣粉
A bowl of fragrant rice noodles in a spicy and sour broth, topped with minced pork, peanuts, and fresh herbs, reflecting the bold flavors of Guizhou street food.
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
rice noodles (dry)
soaked in warm water for 20 minutes
minced pork
soy sauce
Chinese black vinegar
chili oil
or to taste
Sichuan peppercorn powder
sugar
garlic
minced
ginger
minced
green onion
chopped
roasted peanuts
crushed
pickled mustard greens
chopped (optional)
chicken or pork broth
vegetable oil
to taste
Drain the soaked rice noodles and set aside.
Heat vegetable oil in a wok over high heat. Add minced pork and stir-fry until browned. Add garlic, ginger, and pickled mustard greens (if using). Stir-fry for 1 minute.
Add soy sauce, black vinegar, sugar, and Sichuan peppercorn powder. Stir to combine, then add broth. Bring to a boil.
Add the rice noodles to the boiling broth and cook for 2-3 minutes until tender.
Divide the noodles and broth into two bowls. Top with chili oil, crushed peanuts, and chopped green onions. Serve immediately.
Cooking Tips