Mala Rice Noodle Soup
麻辣米线
Rice noodles simmer with greens in a chile-bean and hot-pot-base broth, finished with vinegar and sesame oil.
Published
Ingredients
Quantities are included where specified in the original recipe.
- rice noodles
- scallions
- garlic
- prepared hot pot soup base
- 1 spoonfuldoubanjiang
- 2 spoonfulslight soy sauce
- leafy greens
- 1 spoonfulsesame oil
- 2 spoonfulsaged vinegar
- water
- cooking oil
- shredded kelp
- quail eggs
- bean sprouts
- tofu skin
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Cook the rice noodles, drain and rinse with cool water.
- 02
Heat oil and fry chopped scallions, garlic, hot pot base and doubanjiang until the oil turns red.
- 03
Add water, shredded kelp, prepared quail eggs, bean sprouts, tofu skin and 2 spoonfuls light soy sauce. Cook for the pictured 3-minute stage, checking that the prepared toppings are cooked through.
- 04
Add greens and the cooked rice noodles and cook for another 1 minute.
- 05
Add 1 spoonful sesame oil and 2 spoonfuls aged vinegar, turn off the heat and serve.
Illustrated Cooking Guide
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Cooking Method
Mala Rice Noodle Soup
Rice noodles simmer with greens in a chile-bean and hot-pot-base broth, finished with vinegar and sesame oil.
Ingredients
- rice noodles
- scallions
- garlic
- prepared hot pot soup base
- 1 spoonfuldoubanjiang
- 2 spoonfulslight soy sauce
- leafy greens
- 1 spoonfulsesame oil
- 2 spoonfulsaged vinegar
- water
- cooking oil
- shredded kelp
- quail eggs
- bean sprouts
- tofu skin
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Cook the rice noodles, drain and rinse with cool water.
- 02
Heat oil and fry chopped scallions, garlic, hot pot base and doubanjiang until the oil turns red.
- 03
Add water, shredded kelp, prepared quail eggs, bean sprouts, tofu skin and 2 spoonfuls light soy sauce. Cook for the pictured 3-minute stage, checking that the prepared toppings are cooked through.
- 04
Add greens and the cooked rice noodles and cook for another 1 minute.
- 05
Add 1 spoonful sesame oil and 2 spoonfuls aged vinegar, turn off the heat and serve.
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