Winter arrives, bringing biting winds that make me crave something warm and comforting. Claypot Crossing-the-Bridge Rice Noodles are my absolute favorite—rich broth, generous toppings, and every bite brings pure satisfaction. On these chilly days, curling up at home with a pot of simmering noodles not only fills my stomach but fills the house with delightful aromas. The clay pot keeps the soup piping hot and allows the flavors to simmer slowly, making it far more satisfying than takeout. Plus, it's surprisingly easy to make yourself. Today, I'm sharing my simple homemade recipe—just a few steps, and best of all, you don't have to leave the house. It's budget-friendly and healthy.
To make Claypot Crossing-the-Bridge Rice Noodles, start by sautéing the base ingredients. Prepare a small amount of doubanjiang (chili bean paste) and a small piece of hotpot base paste. Add a little oil to the pan and slowly melt them over low heat. Remember, don't use too much, or it'll be too salty and overpowering. Once blended, add minced garlic and stir-fry briefly to release its aroma. Chop the garlic finely for a more intense fragrance. Keep the heat at medium throughout this process—two to three minutes should suffice. Once the base is ready, a spicy, savory scent will fill the kitchen, instantly whetting your appetite. This foundational step ensures a delicious broth.
Next, add enough boiling water to cover the ingredients. Then add one tablespoon of light soy sauce and half a tablespoon of oyster sauce to enhance the flavor without overpowering it. Add a pinch of salt and a small amount of chicken bouillon powder, but season moderately—too much salt will ruin the broth's freshness. Then add shredded tofu skin, mung bean sprouts, and enoki mushrooms. These ingredients hold up well to cooking, so add them first and simmer for one to two minutes. Cut the tofu skin into thin strips so it absorbs the flavors better. The mung bean sprouts offer a crisp, refreshing texture, while the enoki mushrooms absorb the broth, becoming more delicious when simmered until tender. Once the broth comes to a boil, add the hotpot meatballs and pre-soaked rice noodles. Soak the rice noodles in warm water beforehand to soften them, preventing them from overcooking and sticking to the pot.
Continue simmering over low heat for three to five minutes, ensuring the rice noodles and meatballs are fully cooked. Choose either beef or fish meatballs for the hotpot; avoid overcooking them to prevent toughening. The key is keeping the rice noodles tender yet firm. Stir constantly to prevent sticking. By now, the broth has thickened, ingredients float on top, and it looks irresistible. The clay pot excels at retaining heat, allowing flavors to meld slowly over low heat. The enticing aroma instantly whets your appetite. Take your time throughout this process—patience yields a richer, more complex broth.
Once the ingredients are nearly done, add some greens. I use bok choy or spinach, cut into sections and tossed straight into the pot. Greens cook quickly—just a minute or two until wilted. Don't overcook them here; keep them bright green and crisp. Next, sprinkle with ground Sichuan peppercorns and black pepper to taste—add more if you like it spicy and numbing. Sichuan pepper adds fragrance, while black pepper warms the stomach—perfect for winter. Just before serving, drizzle a spoonful of chili oil. The red oil floating on the broth instantly elevates its visual appeal. Handle with care when plating—simply bring the clay pot directly to the table.
Here are a few tips for making this Claypot Crossing-the-Bridge Rice Noodles soup: Choose common brands of doubanjiang and hotpot base paste—both readily available at supermarkets. Avoid overly spicy varieties so children can enjoy it too. Soak the rice noodles for half an hour beforehand to reduce cooking time. Be flexible with ingredients—use whatever you have on hand, like adding a few slices of tofu or corn kernels for extra nutrition. To keep it lighter in winter, use less chili oil for a fresher, healthier taste. Your first attempt might feel hectic, but practice makes perfect. The key is heat control—simmer over medium heat without vigorous boiling for a rich, mellow broth. This simple method takes just ten minutes, perfect for busy professionals.
Serve the steaming hot Claypot Crossing-the-Bridge Rice Noodles at the table. The broth is savory and aromatic, the noodles silky smooth, and the meatballs springy. Paired with crisp greens and bean sprouts, it offers a delightful texture. Gathering around this dish in winter warms both body and soul. Homemade saves money—a pot costs just over ten yuan. Leftovers reheat perfectly the next day. A bowl on a cold day not only fills you up but chases away the chill. Homestyle flavors are the most satisfying, without unnecessary frills.
Friends, give this recipe a try—it’s simple, easy, and hassle-free. Regularly enjoying Claypot Crossing-the-Bridge Rice Noodles in winter leaves you feeling more energetic. The benefits of making it yourself include cleanliness, control over seasonings, and fewer additives. Sharing it with neighbors or friends creates warm connections. Good food doesn't just fill your stomach; it also brings people closer. On a chilly day, simmering a pot of hot soup noodles is life's little pleasures. Get cooking and warm up your winter.
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