Hunan Minced Pork Rice Noodle Soup (湖南肉沫米粉)
Today I want to share something a little different — a recipe that is very close to my heart: 湖南肉沫米粉 (Hunan Minced Pork Rice Noodle Soup).
This is a dish from my childhood. I haven't made a video about it yet because I think it is too simple. Let me know what you think and if I should make a video about it. This is one of those recipes that stays with me and brings back memories with every bite. It’s so delicious that I couldn’t keep it to myself.
This noodle soup was part of my everyday life growing up. It’s actually one of the breakfasts I used to make for myself and my sisters before we walked to school. My grandma would send us kilos of dried rice noodles every year, and I would soak them the night before so they’d be perfectly soft and ready to cook the next morning. Those little routines made this dish feel extra special, and even now, every time I make it, it takes me right back.
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Hunan Minced Pork Rice Noodle Soup (湖南肉沫米粉)
Mandy Fu
5 minutes
10 minutes
One of the key ingredients in this recipe is 剁椒 (duò jiāo), which is pickled chopped red chili. It’s simply made with fresh chopped red chilies, then fermented to develop that deep, tangy, slightly funky flavor that Hunan cuisine is known for. You can find it at most Asian markets or click here to order it online.
This dish also uses chili flakes — because, well… Hunan food loves heat. Growing up, I never understood why my grandma would add like a lethal amount of chili even to scrambled eggs. I would sit there eating with tears in my eyes and my lips on fire… but I still finished every bite. And now? I can’t live without spicy food. Funny how that works!
Ingredients
200g dried rice noodles (or 500g fresh rice noodles)
- 3–4 tbsp oil
- 2 eggs
- 2 tbsp minced garlic
- 3 scallions (separate white and green parts, diced)
- 1 tbsp chili flakes
- 200g minced pork
- 1 liter water or stock
- 1/2 tsp salt (adjust to taste)
2.5 tbsp soy sauce
Directions
If you’re using fresh rice noodles, there’s no prep needed. If using dried rice noodles, soak them in hot water for about 1 hour, or until fully rehydrated. Drain and set aside.
Turn the heat to high and heat your wok until smoking hot. Add a generous amount of oil and swirl it around to create a non-stick coating.
Quickly crack the eggs into the wok directly. Before the egg if fully set, use your spatula to break the eggs into bit sized pieces.
Add 2 tbsp of minced garlic, the diced white parts of the scallions, 1 Tbsp of red chili flake, and 1/4 cup of pickled chopped chili (剁椒). Stir over medium heat for 2 minutes or until well combined.
Add the ground pork and continue to stir until the meat is cooked, which will take about 3 minutes.
Pour in 1 liter of water or stock if you have any on hand and bring it to a boil. Add the noodles and cook for 1-2 minutes.
Season the noodle soup with salt and soy sauce. Keep in mind that the 剁椒 is already salty, so taste and adjust as needed.
Finish by sprinkling the green parts of the scallions on top. If you have some leafy greens on hand, feel free to add them in — they balance the dish nicely. But even without them, this noodle soup is absolutely delicious.
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