Jiangshan Rice Noodles: A Taste of Home in Every Bite

The City of Jiangshan, my tiny hometown in Zhejiang Province, is known for its lush landscapes, rich history, and, of course, its delicious rice noodles. Nothing brings me closer to home than a hot bowl of Jiangshan rice noodles with its fresh toppings soaked up with broth. Growing up in Jiangshan, this dish was a staple at our table, especially during family gatherings or lazy weekend mornings.

Every time I return home or prepare to leave, my first and last stop is always the noodle restaurant—it’s almost a ritual at this point, a special bond between me and my hometown. Eventually, my grandma, unable to bear the sight of my pitiful longing, took matters into her own hands. She sewed me a custom rice noodle bag, large enough to hold a supply that would take up half my suitcase. Yes, it gets flagged during airport security checks every single time, but it’s absolutely worth it.

For me, cooking rice noodles is a way to bring a piece of home to my life here in the UK. It’s a reminder of the bustling markets where my grandma would buy fresh noodles, the sound of sizzling woks in my mom’s kitchen, and the warmth of sharing a meal with loved ones. I hope this recipe brings a little bit of that warmth to your table, too.

Ingredients You’ll Need (Serves 2)

The beauty of Jiangshan rice noodles is its versatility—you can customise it with different proteins, vegetables, and seasonings based on what you have available. But here’s the most classic combo:

• Rice noodles with the amount that’s about as thick as a circle made by touching your thumb and index finger together

• 1/2 Chinese leaf

• 100g pork

• Salt

• Sugar

• Soy sauce

• Vinegar

 🛒 All ingredients can be found at your local supermarket or Asian grocery store

Step-by-Step Cooking Guide

Prepare

1. Soak the noodles in boiling water for 10 minutes until soft and white. Drain and set aside (tip: a quick rinse with cold water prevents the noodles from sticking together).

2. Chop the Chinese leaf (and the pork, if you’re not using minced ones)

   

   
   

Stir-Fry the Ingredients

3. Heat the oil in a deep pot over medium-high heat. Add the Chinese leaf and stir until tender.

4. Toss in the pork, and stir-fry for another 2-3 minutes until lightly browned.

   

   
   

Combine and Season

5. Add the cooked rice noodles to the pot, followed by salt, sugar, and soy sauce.

6. Add boiling water until it covers all the ingredients, then wait for it to come to a boil again.

   

   
   

Serve and Enjoy!

Transfer the noodles to bowls. Season with two spoonful of vinegar and a bit of chili sauce if you like it spicy. Serve immediately and enjoy the comforting flavors of Jiangshan✨

Final Thoughts

Cooking rice noodles is more than just following a recipe – it’s about celebrating the flavours, memories, and traditions that make this dish so special. I hope this recipe brings a little bit of Jiangshan into your kitchen. Until next time, happy cooking! <3