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Slurp Story

Noodles for the hottest of days
Yunnan Kitchen

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

Recipe adapted from Travis Post, Yunnan Kitchen, New York City

Yield: Serves 4

Cook Time: 12 minutes


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


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)


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.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


Go to Yunnan Kitchen's Website

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