China · Guangxi
Old Friend Pork Rice Noodles
Rice noodles in a sour broth built from pickled bamboo shoots, chopped chili and fermented black beans, with thin slices of pork.
The name means old friend, and the dish is said to have been invented for someone who arrived in Nanning feeling unwell; the sourness of the pickled shoots settled the stomach and the chili took care of the rest. Nanning's damp heat explains why the dish leans so hard on fermentation. It is eaten for breakfast there, at counters where the broth is kept simmering all morning.
Ingredients
- rice noodles250 g
- pork50 g
- pickled bamboo shoots50 g
- chopped chili15 g
- fermented black beans30 g
- garlic10 g
- cooking wineExact
- light soy sauce15 ml
- sugar5 g
- rice vinegar5 ml
- salt5 ml
- cooking oil15 ml
- potato starch15 ml
- ground pepper10 ml
Directions
- 1
Put all the pork in a bowl with the cooking wine, salt, light soy sauce, potato starch and pepper to season, and set aside.
- 2
Heat the pan without oil and add all the pickled bamboo shoots, frying off the moisture and leaving a space in the middle of the pan.
- 3
Add ten to fifteen milliliters of cooking oil along with all the garlic, chopped chili and black beans into that space, and push everything into the middle to fry until fragrant.
- 4
Add all the seasoned pork, adding ten milliliters of light soy sauce as you stir-fry for one minute.
- 5
Add five milliliters of rice vinegar, ten milliliters of light soy sauce and four hundred and fifty milliliters of water, and bring to a boil together.
- 6
Once it boils, add the rice noodles that have been soaking in warm water and cook for another three minutes before serving.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.