Small Pot Minced Meat Rice Noodles
About This Dish
This is comfort food, plain and simple. There's something about a small pot of noodles with ground meat that just hits different, especially on those days when you need something warm and filling but don't want to spend forever in the kitchen. The beauty of this dish is in its simplicity—ground pork or beef, some aromatics, a good broth, and rice noodles. But when you get the balance right, it's so much more than the sum of its parts. The meat gets crispy in spots, the noodles soak up all that savory goodness, and if you add a soft-boiled egg on top, you've got yourself a meal that'll keep you going for hours. I make this when I'm feeling lazy but still want something that tastes like I tried.
Flavors
Nutrition Information
Ingredients
- Ground pork or beef
- Rice noodles
- Chicken or vegetable broth
- Garlic
- Ginger
- Soy sauce
- Dark soy sauce
- Shaoxing wine
- Green onions
- Cilantro
- Bean sprouts
- Soft-boiled egg (optional)
Instructions
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1
Soak your rice noodles in warm water while you prep everything else. They should soften but not get mushy.
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2
Heat a small pot or deep pan over medium heat. Add a bit of oil, then your ground meat. Break it up with a spoon as it cooks.
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3
Once the meat starts browning, add minced garlic and ginger. Let them cook for a minute until fragrant.
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4
Add a splash of Shaoxing wine if you have it. It adds depth, but the dish works without it too.
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5
Pour in your broth and bring it to a simmer. Add soy sauce and a bit of dark soy sauce for color.
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6
Drain your noodles and add them to the pot. They'll cook in about 2-3 minutes, but check the package directions.
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7
Taste and adjust. You might want more soy sauce, or a bit of chili if you like heat.
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8
Serve in a bowl, top with green onions, cilantro, bean sprouts, and that soft-boiled egg if you made one.
Cooking Tips
- Don't skip the step of breaking up the meat as it cooks. You want small, crispy bits, not big clumps.
- If you're using dried rice noodles, soak them first. Fresh ones go straight in, but they cook faster.
- The dark soy sauce isn't just for flavor—it gives the broth that nice dark color. But don't overdo it, or it'll get too salty.
- This is one of those dishes that's actually better the next day. The noodles will have absorbed more flavor, though they'll be softer.
Quick Summary
Brown ground meat in a pot, add aromatics and broth, then simmer with rice noodles until everything comes together in a comforting one-pot meal.
