Nanning Noodles Recipe

Prepare noodles

If using dried rice noodles, soak in warm water for 20–30 minutes until pliable, then briefly blanch in boiling water 30–60 seconds, drain and set aside. If using fresh noodles, separate gently under warm water and set aside.

Warm broth

In a medium saucepan, combine chicken stock and water and bring to a gentle simmer. Add 1 tsp salt and keep at low simmer while you prepare other components so flavors meld.

Slice and marinate pork

Trim silver skin from pork tenderloin and slice thinly across the grain into 1/8–1/4-inch slices. In a bowl, toss pork with 1 tbsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp white pepper. Let marinate for 10–15 minutes.

Cook pork

Heat 1 tbsp cooking oil in a wok or large skillet over high heat until shimmering. Add marinated pork in a single layer and sear quickly, stirring, until just cooked through — about 1.5–2 minutes. Remove pork to a plate and keep warm.

Prep tomatoes

Core and roughly chop the tomatoes into 1-inch pieces. For a smoother broth, you may briefly blanch and peel tomatoes before chopping, but it's optional.

Rinse preserved black beans

Rinse the preserved black beans under water and lightly mash with the back of a spoon to release flavor; chop coarsely if large.

Stir-fry aromatics

Heat remaining 1 tbsp oil in the wok over medium-high heat. Add sliced ginger, the white parts of the scallions and minced garlic. Stir-fry 20–30 seconds until fragrant but not browned.

Build tomato-bamboo mixture

Add the chopped tomatoes to the wok and cook 3–4 minutes until they begin to break down. Stir in the sour bamboo shoots and the rinsed preserved black beans. Cook another 2 minutes to warm the bamboo shoots and integrate flavors.

Season vegetables

Sprinkle 1 tsp sugar and 1/2 tsp black pepper into the tomato-bamboo mixture and stir. Taste for balance — add up to 1/2 tsp more sugar if tomatoes are very tart.

Bring together

Pour the simmering chicken broth into the wok with the tomato and bamboo mixture (about 2–3 cups, to achieve desired soupiness). Bring to a gentle simmer and cook 3–4 minutes so broth takes on tomato flavor.

Add pork and adjust seasoning

Return the cooked pork to the wok and simmer for 1 minute to reheat and meld. Add 1 tbsp light soy sauce, 1 tsp rice vinegar and 1/2 tsp sesame oil. Taste and adjust salt/light soy to preference.

Assemble bowls

Divide the prepared rice noodles among 4 bowls. Ladle the hot tomato-pork broth over the noodles, ensuring an even distribution of bamboo shoots and preserved black beans.

Garnish and serve

Top each bowl with sliced green parts of scallions, 1/2 tbsp chopped cilantro, and a drizzle of chili oil if using. Serve immediately while hot.