Hutang Rice Noodles (Thick Soup Rice Noodles)
A classic Hubei breakfast: silky rice noodles in a thick, peppery broth with dried shrimp and pickled mustard greens. Comforting and aromatic.
Ingredients
9 items- Dried rice noodles 200g
- Broth or water 1000ml
- Dried shrimp 20g
- Pickled mustard greens (榨菜) 30g
- Scallions 2
- Cornstarch 2 tbsp
- White pepper 1 tsp
- Salt 1/2 tsp
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Place dried rice noodles in a bowl and cover with cold water. Soak for 30 minutes until softened, then drain well.
Rinse dried shrimp, finely chop the pickled mustard greens, and slice the scallions. Set aside.
Bring broth or water to a boil in a pot. Add the soaked noodles and cook over medium heat for 2 minutes until tender but still springy.
In a small bowl, mix cornstarch with 4 tablespoons of water until smooth to create a slurry.
Stir the slurry again, then slowly pour it into the pot while reducing heat to low. Stir continuously in one direction for about 1 minute until the broth thickens and coats the back of a spoon.
Add the dried shrimp and pickled mustard greens, stirring for 30 seconds. Season with salt and a generous amount of white pepper, adjusting to taste.
Turn off the heat. Drizzle in sesame oil and add most of the scallions. Stir gently to combine and release aromas.
Ladle the rice noodles and soup into four bowls. Garnish with reserved scallions and an extra pinch of white pepper if desired. Serve immediately.
Tips
Do not overcook the noodles; keep them silky. Stir constantly while thickening to avoid lumps. White pepper is the soul of this dish, adjust to your liking.
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