Yunnan Rice Noodles
Yunnan — Mother recipe · en it
This Yunnan dish takes you on a flavorful journey through the region, with its light rice flavor and the crunch of rice noodles.
📷 Pratyeka — CC BY-SA 4.0 (Wikimedia Commons)
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⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200g of rice vermicelli
- 500g of red bell peppers
- 200g of onion
- 100g of dried anchovies
- 500ml of chicken broth
- 2 tablespoons of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of tomato sauce
- Salt to taste
- Pepper to taste
- 100g of choice vegetables
- 200g of choice vegetables
Method
- Rinse the rice vermicelli and soak them in cold water for 30 minutes.
- Slice the bell peppers and onion thinly.
- Fry the sesame oil in a pan and add the dried anchovies, frying for 2 minutes.
- Add the onion and bell peppers, frying for 5 minutes.
- In a pot, mix the chicken broth, soy sauce, tomato sauce, and salt and pepper, bringing to a boil.
- Add the rice vermicelli and vegetables, cooking over medium heat for 10 minutes.
- Serve hot and enjoy your Yunnan dish.
The story
Yunnan rice noodles have a history that dates back to ancient China, where rice was a fundamental part of the local diet. This dish became particularly popular in the 19th century when merchants from the region began exporting them to other parts of China.
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