This brings back childhood memories. Revel in the authentic flavors of a classic Yunnan dish: Little Pot Rice Noodle, where tender rice noodles are paired with savory ground beef, pickled mustard greens, and aromatic herbs, all brought together by the fiery embrace of HOT JIANG® chili oil.
Little Pot Rice Noodle
1 package of dried rice vermicelli
1 jar of Hot Jiang® chili oil in your favorite spice level
4 oz ground beef
1 jar pickled mustard green
6 cloves peeled garlic
1 bundle of chives
1 bundle green onion
1 root of ginger
Boil noodles until fully cooked. Drain and rinse noodles with cold water.
Add 4 oz of beef to a pan with the cooking wine and stir for 5 minutes.
Heat on low and add pepper paste, minced garlic, pickled mustard greens, and your favorite Hot Jiang® chili oil to the same pan. Combine and mix all ingredients.
In a separate pot, bring water to a boil and add chopped chives. Boil for 1 minute then rinse with cold water and put aside.
Assemble noodles, protein, and chives in a bowl to serve.