📝 About This Recipe
A soul-warming staple from the heart of Hunan, Changsha Rice Noodles are defined by their silky texture and a deeply savory, 'clear' broth that belies its complex flavor. Unlike the fiery heat typical of other Xiang dishes, this noodle soup focuses on the 'Xian' (umami) of slow-simmered pork bone broth and the addictive crunch of stir-fried pork and pickled mustard greens. It is the ultimate comfort food, offering a taste of the bustling morning markets of Changsha in every slurp.
🥗 Ingredients
The Master Broth
- 2 lbs Pork neck bones or marrow bones (blanched and rinsed)
- 3 quarts Water
- 3 slices Ginger (smashed)
- 2 tablespoons Shaoxing wine
The Topping (Ma Zi)
- 8 oz Pork shoulder (cut into thin matchsticks)
- 1/2 cup Zha Cai (Pickled Mustard Tuber) (rinsed and shredded)
- 1 tablespoon Light soy sauce
- 2 tablespoons Vegetable oil
Noodles and Assembly
- 1.5 lbs Fresh wide flat rice noodles (He Fen) (or dried rice sticks soaked until soft)
- 4 teaspoons Lard (essential for authentic flavor; one per bowl)
- 4 teaspoons Light soy sauce (one per bowl)
- 1/2 teaspoon White pepper powder
- to taste Salt
The Garnish
- 2 stalks Scallions (finely chopped)
- 1/4 cup Cilantro (chopped)
- to taste Hunan Chili Crisp or pickled chilies (optional for heat)
👨🍳 Instructions
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1
Place pork bones in a large pot, cover with cold water, and bring to a boil for 5 minutes to remove impurities. Drain and rinse the bones thoroughly under cold water.
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2
Return the clean bones to the pot with 3 quarts of fresh water, ginger slices, and Shaoxing wine. Bring to a boil, then reduce to a low simmer for at least 90 minutes until the broth is fragrant and slightly milky.
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3
While the broth simmers, prepare the 'Ma Zi' (topping). Heat oil in a wok or skillet over medium-high heat.
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4
Add the pork matchsticks to the wok and stir-fry until they turn opaque and slightly golden.
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5
Stir in the shredded Zha Cai (pickled mustard) and cook for another 2-3 minutes, allowing the flavors to meld. Add 1 tablespoon of light soy sauce, toss well, and set aside.
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6
Prepare your individual serving bowls. In each bowl, place 1 teaspoon of lard, 1 teaspoon of light soy sauce, and a pinch of white pepper.
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7
Season the main simmering pork broth with salt to taste. It should be savory enough to season the unflavored noodles.
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8
Bring a separate large pot of water to a rolling boil. If using fresh rice noodles, blanch them for only 30-60 seconds until tender but still elastic.
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9
Ladle about 1.5 to 2 cups of the boiling pork broth into each prepared serving bowl, stirring slightly to melt the lard and incorporate the soy sauce.
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10
Use a strainer to lift the noodles from the boiling water, shake off excess moisture, and divide them into the bowls of broth.
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11
Top each bowl with a generous spoonful of the pork and pickled vegetable mixture.
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12
Garnish with a sprinkle of scallions and cilantro. Serve immediately while piping hot.
💡 Chef's Tips
Do not skip the lard; it provides the signature silky mouthfeel and aroma that defines authentic Changsha noodles. If using dried noodles, soak them in warm water for 30 minutes before boiling to ensure they cook evenly without becoming mushy. Always cook the noodles in a separate pot of water rather than the broth to keep the broth clear and free of excess starch. For an extra layer of flavor, add a few dried shrimp to the broth while it simmers. If you prefer spice, add a spoonful of chopped salted red chilies (Duo Jiao) at the very end.
🍽️ Serving Suggestions
Pair with a side of crispy fried eggs (He Bao Dan) to soak up the broth. Serve with a glass of cold soy milk to balance the savory depth. Add a side of 'Pai Huang Gua' (smashed cucumber salad) for a refreshing crunch. Offer extra pickled long beans or spicy radishes on the side for diners to customize their bowls.