Guoqiao Mixian Rice Noodles Crossing The Bridge Recipes

GUOQIAO MIXIAN (RICE NOODLES CROSSING THE BRIDGE)

Guoqiao Mixian (Rice Noodles Crossing the Bridge) image

Legend has it that South Lake in Mengzi County, Yunnan Province, China once boasted a great many literary scholars who worked hard to become officials. One of them was a Xiucai (person who passed the imperial examination at the county level in the Ming (1368-1644) and Qing (1644-1911) dynasties) with the last name of Yang. Yang often went to read books at the pavilion located in the middle of the lake. Although his wife would always take him something to eat, Yang was always so deep into his studies that he often forgot to eat. By the time he would remember, the food had already become cold, and thus his health deteriorated. One day, much concerned about her husband, the wife killed a hen, and cooked it in a pottery pot along with some rice noodles. Then, she took the chicken, noodles and soup to her husband. After a while, she came back to clean up. However, what she saw was the food left untouched by her husband who was intently concentrating on his book. With a sigh, she decided to heat it for her husband to eat later, but to her surprise, the pot was still warm when she touched it. Uncovering the pot, she found a layer of chicken fat floating atop the soup, which, together with the pottery container, helped preserve the heat. From then on, she cooked in this way to keep the food warm, and her husband was always able to eat warm food. Later, many people cooked rice noodles in the wife's innovative way, and found them really delicious and fresh.

Provided by Member 610488

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 dried Chinese black mushrooms
9 ounces very fine Chinese egg noodles
1 ounce spinach
2 ounces boneless chicken breasts
2 ounces fish fillets, skinned and deboned
2 ounces shrimp or 2 ounces prawns, shelled
1/4 lb prosciutto ham, thinly sliced
1/2 teaspoon rice wine
1/8 teaspoon fresh ginger, chopped
1/8 teaspoon salt
1/8 teaspoon soy sauce
6 cups chicken broth
1/2 teaspoon salt
5 tablespoons chicken fat
1/4 cup fresh cilantro leaves, chopped

Steps:

Soak the mushrooms in warm water for 20 minutes, drain, and set aside.
Blanch the spinach briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, prosciutto and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand.
Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the spinach on top.
Bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen, previously filled with hot water and then drained, and bring to the table with the platter of meats and the colander of noodles.
Submerge four large ceramic soup bowls in the sink under hot tap water until they are very warm. Place 1/4 of the noodles in each bowl. On top of the noodles, place 1/4 of the fish, shrimp, chicken, spinach, mushrooms and prosciutto. Pour the boiling broth into the bowls and let them sit for 2 minutes. Top each bowl with a little cilantro and serve.

Nutrition Facts : Calories 500.2, Fat 22.5, SaturatedFat 6.5, Cholesterol 102.2, Sodium 1613.5, Carbohydrate 47.5, Fiber 2.3, Sugar 2.3, Protein 24.8

CROSSING THE BRIDGE NOODLES

Crossing the bridge noodles image

Enjoy this special Chinese rice noodle soup. A chicken and pork broth is infused with ginger and spices, and poured over noodles, veg, prawns and shredded meat

Provided by Ching-He Huang

Categories Dinner

Time 2h

Number Of Ingredients 24

Ingredients

4 pork spare ribs
4 chicken thighs, skin removed
2 pinches of ground white pepper
1 thumb-sized piece ginger, peeled and sliced
1 star anise
1 tbsp Szechuan peppercorns
4 spring onions, trimmed and chopped into 2.5cm slices
2 nests cooked vermicelli rice noodles, drizzled with toasted sesame oil
4 pieces bean curd skin
2 large King Trumpet or King Oyster mushrooms, sliced lengthways
1 small handful of rehydrated Wood Ear mushroom strips
2 spring onions, sliced on the angle
2 red chillies, deseeded and finely sliced
1 shallot, peeled and finely sliced
1 Romaine lettuce, chopped into 2.5cm slices
1 large handful baby spinach
10 large cooked tiger prawns, deveined
1 small bunch of coriander, chopped
2 tbsp freshly sliced chillies in 4 tbsp low-salt light soy sauce
2 tbsp Chinkiang black rice vinegar
1 tbsp roasted ground Szechuan peppercorns
1 tbsp chilli flakes mixed with 1 tbsp sea salt flakes
2 tbsp hoisin sauce
2 tbsp chilli garlic sauce

Steps:

In a large stockpot bring 1 litre of water to the boil. Add the pork ribs and chicken thighs, and simmer for 15 mins, skimming off any impurities.
Discard the water and drain the meat. Clean the stockpot, then add 2 litres water and return the meat to the pot. Add two pinches of salt and the ground white pepper, ginger, star anise, Szechuan peppercorns and spring onions. Bring to the boil, then simmer, covered, over a medium heat for 1 hr.
Meanwhile, prepare all the condiments by putting them in small dipping bowls.
Once the stock is ready, remove the ribs and chicken and shred the meat using two forks. Strain the stock and discard the spices, spring onions and ginger. Bring the stock to the boil.
Divide the noodles between two large, wide bowls. Garnish around the noodles with the bean curd skin, mushrooms, spring onions, chillies, shallots, Romaine lettuce, spinach, tiger prawns and coriander. Add the shredded cooked meats. Ladle the hot stock over each bowl, covering all the ingredients.
Serve with the condiments and season with your favourites. Eat the noodles, then drink the soup broth at the end.

Nutrition Facts : Calories 665 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 57 grams protein, Sodium 14.5 milligram of sodium

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