Crossing the Bridge Noodles
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Boiling chicken stock poured into the bowl does the cooking: paper-thin pork slices turn opaque within seconds, then bean sprouts and garlic chives follow.
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Slicing the pork while it is half-frozen makes those thin slices possible, and the stock has to be at a full, rolling boil, since anything cooler leaves the meat underdone.
Ingredients
Instructions
- 1
Slice 150g pork tenderloin along the grain while it is firm enough to cut very thinly.
Coat it lightly with 1 tbsp soy sauce and 1 tsp white pepper, then keep the slices separated so they cook quickly.
- 2
Rinse 100g bean sprouts and drain them well, then cut 40g garlic chives into easy-to-eat lengths.
Arrange the pork, sprouts, and chives separately in the order they will go into the broth.
- 3
Cook 220g rice noodles in a separate pot for slightly less than the package time.
When the outside looks translucent and the center has softened, rinse under cold water to remove starch and drain very thoroughly.
- 4
Bring 1000ml chicken broth to a full boil over high heat.
Keep it at a strong rolling boil with large bubbles and heavy steam, because cooler broth will not cook the pork gently and evenly.
- 5
Put the drained noodles in a hot serving bowl and pour in plenty of boiling broth.
Immediately add the pork slices one by one, spreading them out, and wait a few seconds until they turn opaque.
- 6
Add the bean sprouts and garlic chives in order, then drizzle with 1 tsp sesame oil and let the bowl stand for 1 minute.
When the sprouts soften slightly and the chives release aroma, mix gently with chopsticks and serve hot.
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