Crossing the Bridge Noodles

🛒 Ingredients

• Rich Chicken and Pork Broth 400 g · 240 kcal
• Dry Rice Vermicelli Noodles 60 g · 210 kcal
• Chicken Breast, very thinly sliced 50 g · 60 kcal
• Pork Loin, very thinly sliced 50 g · 65 kcal
• Cured Ham, thinly sliced 20 g · 30 kcal
• Quail Eggs 20 g · 30 kcal
• Bean Sprouts 30 g · 9 kcal
• Fresh Spinach 30 g · 7 kcal
• Rehydrated Wood Ear Mushrooms 20 g · 5 kcal
• Tofu Skin (Yuba), thinly sliced 20 g · 40 kcal
• Chopped Chives or Scallions 10 g · 3 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal
• Chili Oil 15 g · 120 kcal
• Pickled Mustard Greens 20 g · 10 kcal

👨‍🍳 Instructions

1. Prepare all ingredients: Slice chicken breast, pork loin, and ham very thinly. Blanch bean sprouts and spinach briefly, then drain. Rehydrate wood ear mushrooms and slice thinly, if necessary.
2. Cook rice vermicelli noodles according to package instructions until tender but still firm, then rinse under cold water to stop cooking and prevent sticking. Set aside.
3. Bring the rich chicken and pork broth to a rolling boil in a small pot. For authentic serving, the broth is often kept extremely hot, sometimes with a layer of oil on top to insulate it.
4. Arrange all the prepared ingredients (thinly sliced meats, quail eggs, blanched vegetables, tofu skin, pickled mustard greens, noodles, chives, cilantro) attractively around a large, deep bowl. The bowl should be empty except for the solid ingredients.
5. Carefully and swiftly pour the scalding hot broth directly over the ingredients in the bowl. The intense heat of the broth will instantly cook the raw meats and quail eggs.
6. Serve immediately with a drizzle of chili oil and any additional desired condiments like soy sauce or vinegar. Enjoy the fresh flavors and varying textures.