Name: Yunnan Laifen
Yield: Serves 2 as Lunch
Cuisine: China
Ingredients: 450 g (1 lb) fresh laifen (or 325 g/11 oz dried laifen); ground white or black pepper to taste; 15 ml (1 tbsp) water; 225 g (8 oz) lean pork, minced; 30 ml (2 tbsp) peanut or vegetable oil; 22.5 ml (1½ tbsp) thick or dark soy sauce; 5 ml (1 tsp) tapioca or potato flour; 1.5 ml (¼ tsp) sugar; 170 g (6 oz) canned pickled mustard greens (the salty and sour type labelled salted mustard greens on the can), coarsely chopped; 115–170 g (4–6 oz) Chinese chives, trimmed and cut into 2 cm (¾ in) lengths; 4–5 stalks coriander leaves, washed, topped and coarsely chopped; 2 ml (⅓ tsp) salt; 1 litre (¾ pints/4 cups) chicken stock

Preparation info

Serves
2
as Lunch

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

Laifen refers to the tubular rice noodles, which are much thicker than the wiry rice vermicelli (being about 2 mm/1/10 in in diameter), even though sometimes, on the packets, the label in English is the same. The texture, too, is different, for whereas laifen literally give you a bouncy sensation on yo

Ingredients

Asia
China
Yunnan
Main course

Method

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Ingredients

Method

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