Crossing the Bridge Noodles过桥米线
Yunnan-style crossing-the-bridge noodles — rice noodles served in a rich, spicy broth built from doubanjiang and tomato, loaded with tofu, bean sprouts, bok choy, kelp, and sliced meat.
150 g
Tofu
Soy Sauce
2 tbsp
Salt
0.5 tbsp
Tomato
Kelp
1 tbsp
Hot Pot Base
1 piece
Fatty Meat Rolls
200 g
soy-sauce
2 tbsp
salt
0.5 tbsp
doubanjiang
1 tbsp
hot-pot-base
1 piece
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Prepare Toppings and Soak Noodles
Cut all the toppings. Bring water to a boil, add the rice noodles, and soak for five minutes until softened.
Bloom Doubanjiang and Soup Base
Stir-fry the doubanjiang and soup base over medium heat until fragrant red oil surfaces.
Stir-fry Tomato
Add the tomato pieces and stir-fry until they break down and the juices are absorbed into the base.
Boil Broth with Kelp and Tofu
Add water and bring to a boil. Add the kelp and tofu skin and cook for one to two minutes.
Add Meatballs and Cook
Add the meatballs and cook for one minute.
Add Rice Noodles and Cook
Add the rice noodles and cook for one minute.
Add Fatty Meat Rolls and Cook
Add the fatty meat rolls and cook for one minute until the meat changes color and is cooked through, then turn off the heat.
Serving Suggestion
Serve Crossing the Bridge Noodles as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.