Crossing The Bridge Noodles Food

GUOQIAO MIXIAN (RICE NOODLES CROSSING THE BRIDGE)

Steps:

• Soak the mushrooms in warm water for 20 minutes, drain, and set aside.
• Blanch the spinach briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, prosciutto and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand.
• Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the spinach on top.
• Bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen, previously filled with hot water and then drained, and bring to the table with the platter of meats and the colander of noodles.
• Submerge four large ceramic soup bowls in the sink under hot tap water until they are very warm. Place 1/4 of the noodles in each bowl. On top of the noodles, place 1/4 of the fish, shrimp, chicken, spinach, mushrooms and prosciutto. Pour the boiling broth into the bowls and let them sit for 2 minutes. Top each bowl with a little cilantro and serve.

CROSSING THE BRIDGE NOODLES

Steps:

• In a large stockpot bring 1 litre of water to the boil. Add the pork ribs and chicken thighs, and simmer for 15 mins, skimming off any impurities.
• Discard the water and drain the meat. Clean the stockpot, then add 2 litres water and return the meat to the pot. Add two pinches of salt and the ground white pepper, ginger, star anise, Szechuan peppercorns and spring onions. Bring to the boil, then simmer, covered, over a medium heat for 1 hr.
• Meanwhile, prepare all the condiments by putting them in small dipping bowls.
• Once the stock is ready, remove the ribs and chicken and shred the meat using two forks. Strain the stock and discard the spices, spring onions and ginger. Bring the stock to the boil.
• Divide the noodles between two large, wide bowls. Garnish around the noodles with the bean curd skin, mushrooms, spring onions, chillies, shallots, Romaine lettuce, spinach, tiger prawns and coriander. Add the shredded cooked meats. Ladle the hot stock over each bowl, covering all the ingredients.
• Serve with the condiments and season with your favourites. Eat the noodles, then drink the soup broth at the end.