Posted on 12th Jul 2025

Yunnan Little Pot Rice Noodles

This one-pot wonder holds intense flavours from the pickles and the fermented bean paste, which are mellowed out by the sweeter balance of the sweet soy sauce.

Cuisine

Time

1 hour mins

Servings

2 people

Ingredients

150g Jiangxi rice vermicelli sticks (thick rice vermicelli), (swapsies: rice vermicelli or flat rice noodles)
100g pickled mustard greens, roughly chopped (swapsies: gerkhins or capers)
¼ tsp Chinese five spice
½ tsp chilli powder
Handful Chinese chives (swapsies: spring onions or green beans, finely sliced into matchsticks)
100g beansprouts, washed well

The Bean Paste

1 tablespoon vegetable oil
Preserved, fermented black beans
1 tablespoon chili bean paste
¼ tsp chilli powder

The Sweet Soy

3 tablespoons dark soy sauce
1 tablespoon brown sugar

The Stock

3 Star anise
2-3 black cardamom (optional)
1L chicken stock
½ tsp salt
1 tablespoon light soy sauce

Method

Prepare the noodles
Soak your rice noodles in boiling water for 8–10 minutes or boil for 4–5 minutes until soft. Drain, rinse with cold water, and leave to dry while you prepare the toppings.

Fry the pickled mustard greens
Finely chop the pickled mustard greens. Heat 1 tbsp oil in a wok and stir-fry the greens with ¼ tsp five spice and a pinch of chilli powder for 2–3 minutes until aromatic and slightly crisp. This brings out their sweet-sour notes. Set aside.