Yunnan Rice Noodles (#雲南米線)

Yunnan Rice Noodles

  25 mins  Cooking - Free food icons 30 mins  Client, dinner, eat, food, man, meal, restaurant icon  4 servings 
Course: Main course
Cuisine: China (Wunan)


  • 250g Corn fed chicken thighs (boneless)
  • 500g Minced pork
  • 2 stems Spring onion
  • 1 pack Rice Vermicelli (Rice noodles)


  • 30g Sprouts
  • 30g Chinese sauerkraut (酸菜)
  • 1 piece Tofu skin
  • 8 Squid balls
  • 8 slices Pork belly


  Sauce and seasoning

For Pork:

  • 1 t-sp Salt
  • 2 t-sp Sugar
  • 4 t-sp Dried chilli
  • 1 tb-sp Vinegar
  • 2 tb-sp Soy sauce
  • 2 tb-sp Miso
  • 4 tb-sp Ketchup
  • 1/2 cup Water

For Soup:

  • 1.5L Water
  • 3 Fresh chilli
  • 2 t-sp Sugar
  • 2 t-sp Dried chilli
  • 2 Knorr pork cube
  • 2 tb-sp Pepper oil
  • 2 tb-sp Knorr chicken powder
  • 4 tb-sp Evaporated milk


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

For the chicken:

1. Prepare a pot with water and chicken thighs, bring it to boil

2. Once it boiled, turn off the heat and leave it for 10mins (DO NOT OPEN IT!)

2. Rinse with cold water and peel in shred into bite-sized pieces


For the minced pork:

1. Add a few drip of oil to a saucepan

2. Place the minced pork in a saucepan with medium heat

3. Add the seasonings to the saucepan and stir fry the pork for 5 mins

4. Pour half cup of water and turn to a lower heat for another 15mins


For the Soup:

1. Pour 1.5L water into a pot with pork cube and chicken powder, bring it to boil


2. Add the sugar, fresh and dried chillies, keep stirring

3. Add the pepper oil and evaporated milk

4. Boil for another 5 mins


1. Boil the rice noodles in a separate pot

2. Place the noodles to a medium-size bowl (excess of water)

3. Chop some spring onion, sprouts and Chinese sauerkraut for decoration

4. Pour the soup into the bowl

5. Add some chicken and minced pork, and you're ready to serve


Bright, idea, lamp, tips iconStep's secret tips:

  • 2 tb-sp Vinegar can be added to the soup if you prefer sour and spicy flavour
  • Fresh noodle is the best, but you can always replace with dried Vermicelli


  • For my preference, minced pork will be placed in a blender for 10seconds before serving, and you can have a creamy silky texture


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