Slurp Story 

Noodles for the hottest of days 

| Recipes | Rebekah Peppler
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A little hot; a little cold: Travis Post, the executive chef of the newly opened Yunnan Kitchen in New York City, knows how to satisfy our noodle cravings. Influenced by a recent trip to China, Post's Yunnan-style cold noodles combine chilled rice noodles with pork, spiced soy dressing and cooling cucumbers, mint and cilantro for a dish that is light and refreshing.

Yunnan-Style Cold Noodles

Yield: Serves 4


Cook Time: 12 minutes

  • INGREDIENTS
  • Seasoned Pork

    1 tablespoon vegetable oil

    ½ pound ground pork

    1 tablespoon finely chopped garlic (about 2 medium cloves)

    1 tablespoon finely chopped fresh ginger (about one 1½-inch piece)

    1 teaspoon light brown sugar

    1 tablespoon Soy Sauce

     

    Soy Dressing

    3 tablespoons Soy Sauce

    1 tablespoon dark soy sauce (substitute regular soy sauce if you can't find dark soy sauce)

    1½ tablespoons Chinkiang or Black Vinegar (substitute rice vinegar if you can't find black vinegar)

    1 tablespoon light brown sugar

    Pinch freshly ground Sichuan peppercorns (substitute white pepper if you can't find Sichuan peppercorns)

    Pinch ground star anise or Chinese Five-Spice Powder

    Noodles

    12 ounces Thai or Vietnamese rice noodles (look for the round or flat, thick variety)

    ⅓ medium English cucumber, thinly sliced into rounds

    ½ cup roughly chopped mint leaves

    ½ cup roughly chopped cilantro

    ½ cup chopped roasted peanuts

    Chile-garlic oil (optional)

DIRECTIONS

1. Make the pork: Heat a wok or large skillet over high heat. Add the vegetable oil to the hot wok and immediately add the pork. Cook until browned and pork is nearly cooked through, about 2 minutes. Drain off half of the cooking fat and add the garlic, ginger and brown sugar. Cook until the sugar begins to caramelize, 3 to 4 minutes. Stir in the soy sauce and set aside.

2. Make the dressing: In a medium bowl, whisk together the soy sauce, dark soy sauce, vinegar, brown sugar, pepper and star anise until the sugar dissolves. Set aside.

3. In a large saucepan, bring water to a boil. Add the noodles and cook until tender, 4 to 6 minutes. Drain the noodles from the water and submerge in cold water, then drain the noodles and divide among four bowls.

4. Add a large spoonful of the cooked, seasoned pork mixture to each bowl and drizzle with soy dressing. Top each bowl with the cucumber, a sprinkling of mint, cilantro and peanuts. Add a drizzle of chile-garlic oil if desired and serve.

Go to Yunnan Kitchen's Website
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Yunnan Kitchen 79 Clinton St. New York NY 10002 212-253-2527
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