Little Pot Rice Noodle

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.

SERVINGS:

2-3

PREPPING TIME:

10 min

COOKING TIME:

35 min

INGREDIENTS

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

DIRECTIONS

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.

DROOLING OVER THESE RECIPES TOO!

Chili Oil Crisp Vodka Pasta

Dumpling Dipping Sauce

Chili Oil Crisp Eggs

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