Minced Pork Dry-mixed Rice Noodle Recipe

Bring 1.5 liters of water to a rolling boil in a large pot. Add 1 tsp salt and 1 tbs neutral oil to the water (this prevents sticking and seasons the noodles).

Add the dried rice noodles to the boiling water. Stir gently to separate strands. Cook according to package instructions until just tender (usually 3–6 minutes depending on thickness).

Once cooked, quickly drain the noodles in a colander and rinse briefly under warm running water to remove surface starch and stop cooking. Toss gently with a drizzle (about 1 tsp) of neutral oil to keep them from sticking. Set aside covered.

Marinate the pork

In a medium bowl combine ground pork, 1.5 tbs light soy sauce, 0.5 tbs dark soy sauce, 1 tbs Shaoxing wine, 0.5 tsp sugar, 1 tsp cornstarch and 0.5 tsp sesame oil. Mix until cohesive and let sit 10–15 minutes while you prepare aromatics.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Add 0.5 tsp toasted crushed Sichuan peppercorns (if using) and allow them to sizzle briefly for 10–15 seconds to release aroma.

Add the minced ginger (1 tbs) and minced garlic (2 cloves) to the hot oil. Stir-fry for 20–30 seconds until fragrant but not browned.

Add the marinated ground pork, breaking it up with a spatula or spoon. Spread it into an even layer and let it sear undisturbed 30–45 seconds to develop some browning, then stir and continue to cook until mostly browned, about 3–4 minutes.

Stir in 1 tsp dark chili sauce (doubanjiang) if using and 1 tsp chili flakes or a drizzle of chili oil. Cook 30 seconds to integrate flavors.

Pour in 120 ml water or low-sodium chicken stock and 1.5 tbs light soy sauce used earlier has already seasoned the meat; if desired add up to another 0.5 tbs soy for more saltiness. Bring to a simmer, then reduce heat to medium-low and let the mixture reduce until slightly thickened, about 3–5 minutes. Taste and adjust seasoning with a pinch of sugar or salt if needed.

Stir in the finely chopped scallions (3 stalks) and remove skillet from heat. Finish with a drizzle of 0.5 tsp sesame oil to add aroma. The topping should be moist but not soupy so it will cling to the noodles when mixed.

Place the drained rice noodles into a large mixing bowl or into individual serving bowls depending on preference.

Add the minced pork topping on top of the noodles, spreading it evenly.

Add 1 tbs black vinegar and 1 tsp soy sauce over the noodles (or to taste). If you like more heat, add additional chili oil. Toss thoroughly so the sauce and pork are evenly distributed and the noodles are coated.

Top with toasted sesame seeds, chopped cilantro, extra sliced scallions, and crushed peanuts if using.

Serve immediately while warm. Provide additional condiments (black vinegar, chili oil, soy) at the table so diners can adjust seasoning.