Yunnan-Reisnudelsuppe

Xiǎo Guō Mǐ Xiàn - 小锅米线Yunnan rice noodle soup Ingredients:225 g dried rice noodleswater Ingredients meat:175 g minced beef1/2 tsp cornstarch1/4 tsp salt1/8 tsp white pepper1 tbsp stock Ingredients soup:60 g Chinese chives/Gau Choy90 g bean sprouts1 tbsp Sichuan chili bean paste / doubanjiang40 g pickled Mustard greens/Sareptamosterd/Indian brown mustard700 g stock (without salt)2 tbsp light soy sauce1/2 tsp palm sugar1/2 tsp saltchili oil to taste (see recipe)1/2 tbsp oil Preparation:Soak the noodles in water for 4 hours. Then drain. Heat water in a pan and cook the noodles al dente. Then drain and rinse under cold water.Mix the ingredients for the meat well and form flat balls/patties.Cut the chives into pieces and finely chop the mustard green. Heat the oil in a pan and fry the mustard green for 30 seconds. Then add the chili bean paste and fry for 30 seconds. Then add the stock together with the soy sauce and palm sugar and bring to the boil. Then add the meat and cook on low heat for 1 minute.Then add the noodles, chives and bean sprouts and cook on low heat until the noodles are done. Sprinkle the chili oil over it and serve.