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Crossing the bridge noodles

Chinese noodle dish in a bowl

Crossing the bridge noodles

Name: Crossing the bridge noodles
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 2
Cuisine: Chinese
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

Ching-He Huang

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Serves 2

More effort

Prep: 40 mins

Cook: 1 hr and 20 mins

A star rating of 5 out of 5.2 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

4 pork spare ribs
4 chicken thighs

skin removed

For the stock

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

Accompaniments

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

Condiments

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

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Nutrition: Per serving

kcal665
fat19g
saturates6g
carbs62g
sugars13g
fibre10g

high
protein57g
salt14.5g

Method

step 1

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.
step 2

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.
step 3

Meanwhile, prepare all the condiments by putting them in small dipping bowls.
step 4

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.
step 5

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.
step 6

Serve with the condiments and season with your favourites. Eat the noodles, then drink the soup broth at the end.

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A star rating of 5 out of 5.2 ratings

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