Yunnan Rice Noodle Soup (云南小锅米线)

Hi, Judy I have a alteration question for you, I see that it is possible to sub beef, could I also sub beef stock as well or no?

Gluten free people may find fresh rice noodles one of the best substitutes for anyone missing wheat noodles. It’s the closest substitute I’ve found to wheat ramen.

it is easy enough to google a converter and most calculators on the compoter have built in converter, me I am lazy, rather tha use all those options I bought kitchen scale, saves time and allows more time to eat.

Maybe it is just me but it seems to me as long as the sauce is true most of the dishes are plenty adaptable since many of the traditional vegetables are seasonal so I is only logical that some ingredients would change due to seasonal availability.

10/25/2024
8:33pm

I just made this and at the time of this posting I am eatig it, never had it so I gave it a try, was kind of skeptical with the whole pickled cabbage/kimche since I am no fan of pickled cabbage or its Sour Krout cousin but once I got it on the stove and reading the cooking process I realised it is a garnish or flavor enhancer i.e. a side, I just tossed in what I had, I also tossed in a head of broccoli, I had it and needed a reason to use it.

Other than the changes I made, I am loving the soup.

As always, thank you for posting and for all that you folks do.

P.S.
I also tossed in a half a cip of chopped red onion that I needed to use up.

This soup is really good, going into my rotation, I am going to add red pepper flakes as a table seasoning just in case someone wants a bit more heat.

Thank you Mrs. Judy

This was really tasty! I used napa in place of pea tips and lime juice in place of sour cabbage. Also used 1 1/2 chili de arbol. Otherwise, followed recipe. I get soooo many good recipes & education from WOL. Thank you so much!

Have made this soup at least 10 times since finding it a few months ago! Very delicious and love how adaptable it is.

I’ve impressed many friends with this recipe! In the spirit of making this dish my own, I substitute mirin for the Shaoxing wine, which gives the the pork a sweeter flavor. Chili oil can be used in a pinch if you don’t have fresh or dried chilis, but you are missing out on a really nice flavor without the fresh chilis! Lastly, I usually like to add 200g of fresh cabbage instead of garlic chives and pickled cabbage; mostly for preference and convenience.

Overall spectacular dish! It’s my go-to cool-weather dish for that hearty, sweet warmth it gives!

Whenever I go to Yunnan, I gain some weight because of those amazing noodles and the flower pancakes. I haven’t been to Yunnan since last May, and have been craving those noodles recently.

I made them last night for me and my girlfriend, and we both loved the dish. The taste was slightly different from what we had back in Lijiang, but still amazing! I did go to town with chili oil (not in the recipe), shoaxing wine and pickled cabbage, and it was SO good!

I’ll have to ask my friend in Lijiang which ingredients they use for their noodles as the flavors were a bit different. Oh and I should have eaten it with a hard egg!

My girlfriend loved it so much that she wants this dish for breakfast on weekends 🥴

Thank you for sharing this recipe!