SZECHUAN PORK NOODLE SOUP
At a hotel I visited in Kunming, China, the breakfast of choice was noodles in steamy chicken soup with spicy ground pork– aka Over the Bridge Noodles. Made to order and garnished with everything from salty Yunnan ham and spicy pork in chili oil, to fresh bean sprouts, chopped green onions and slivers of cooked chicken, it’s a build-your-own kind of dish. Black vinegar mixed with soy is a popular condiment in southern China. You’ll find everything you need at an Asian market.
Set all of the toppings out so that diners can garnish their soup as they like. For a vegetarian soup, try making the sauce with ground soy protein instead of pork. A satisfying meal any time of the day.
 
6-8 cups (1.5-2L) hot chicken stock
 
3/4 pound (375 g) thin rice vermicelli or fresh Chinese egg noodles (if rice noodles are dry, soak in hot water for 15 minutes and drain)
 
Toppings:
Fresh bean sprouts
Chopped green onions
shredded cooked chicken
Slivered Yunnan ham or prosciutto
Fresh pea shoots
Black vinegar and soy sauce
 
Spicy Pork in Chili Sauce:
1/2 pound (225g) lean ground pork
2 tablespoons (25 ml) canola oil
1/2 cup (125 ml) minced shallots
3 cloves garlic, minced
1 tablespoon (15 ml) brown sugar
2 tablespoons  (25 ml) soy sauce
2 tablespoons (25 ml) minced ginger
3-4 tablespoons (45-50 ml) Asian chili paste (or 4 minced red fresh chilies)
1 tablespoon (15 ml) crunchy natural peanut butter or sesame paste
2 teaspoons (10 ml) dark Chinese vinegar or lemon juice
 
In a wok, heat the oil over medium-high heat  and cook the ground pork, shallots and garlic until the meat has turned colour and is starting to brown. Add the sugar, soy sauce, ginger, chili paste and cook together for 3-4 minutes, then stir in the peanut butter and vinegar and remove from heat. If not hot enough, drizzle with some chili oil (alternatively, cook the ground pork with a commercial Sichuan soup paste, found in jars in Asian markets).
Set out all of the toppings in small bowls on the table. Bring the chicken stock to a boil and keep it hot.
Heat a large pot of water to boiling and add the noodles. After about 1 minute, test the noodles to make sure they’re tender, then drain and divide them among four large soup bowls. Fill each bowl 3/4 full with chicken stock. Let your guests choose their own toppings – a spoonful of spicy pork goes on last, to give the soup its unique fiery flavour.  Pass the black vinegar and soy sauce. Serves 4.

©Cinda Chavich 2012

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