Spicy Meatball Rice Noodles
A warming bowl of chewy wide rice noodles swimming in a tongue-tingling spicy broth, loaded with juicy meatballs and fresh vegetables. This popular Chinese street food makes a satisfying comfort meal.
Story
This dish combines the satisfying chew of wide rice noodles with the comforting warmth of a spicy broth. The key is getting that perfect balance of heat and numbing Sichuan peppercorn flavor.
Ingredients
Wide rice noodles (wide rice sticks)
300g
Frozen or fresh meatballs
8-10 pieces
Baby bok choy or napa cabbage
200g
Chicken or vegetable broth
4 cups
Doubanjiang (chili bean paste)
2 tablespoons
Sichuan peppercorns
1 teaspoon
Garlic, minced
3 cloves
Light soy sauce
1 tablespoon
Chili oil
2 tablespoons
Sesame oil
1 teaspoon
Salt
to taste
Green onions, sliced
for garnish
Instructions
1
Build the broth base
Heat a large pot over medium heat. Add a splash of oil, then stir-fry the minced garlic and Sichuan peppercorns for about 30 seconds until fragrant. Add the doubanjiang and cook for another minute, stirring constantly to release its flavor. Pour in the broth and bring to a gentle simmer.
2
Cook the meatballs
Add the meatballs to the simmering broth. Let them cook for 8-10 minutes until they float and are cooked through. Skim any foam that rises to the surface for a cleaner broth.
3
Add the vegetables
Toss in the bok choy or cabbage pieces. Let them wilt in the hot broth for about 2 minutes until they retain a slight crunch.
4
Cook the noodles
Add the wide rice noodles to the pot. Cook for 3-5 minutes, stirring gently to prevent sticking, until they become tender but still have that pleasant chewy texture.
5
Season and serve
Season with soy sauce and salt to taste. Remove from heat and stir in the chili oil and sesame oil. Ladle into deep bowls, top with sliced green onions, and serve immediately while piping hot.
