Crossing the bridge noodles

 

Method 1

Ingredients

4 pork spare ribs

4 chicken thighs

skin removed

For the stock

2 pinches of ground white pepper

1 thumb-sized piece ginger

peeled and sliced

1 star anise

1 tbsp Szechuan peppercorns

4 spring onions

trimmed and chopped into 2.5cm slices

Accompaniments

2 nests cooked vermicelli rice noodles

drizzled with toasted sesame oil

4 pieces bean curd skin

2 large King Trumpet or King Oyster mushrooms

sliced lengthways

1 small handful of rehydrated Wood Ear mushroom strips

2 spring onions

sliced on the angle

2 red chillies

deseeded and finely sliced

1 shallot

peeled and finely sliced

1 Romaine lettuce

chopped into 2.5cm slices

1 large handful baby spinach

10 large cooked tiger prawns

deveined

1 small bunch of coriander

chopped

Condiments

2 tbsp freshly sliced chillies

in 4 tbsp low-salt light soy sauce

2 tbsp Chinkiang black rice vinegar

1 tbsp roasted ground Szechuan peppercorns

1 tbsp chilli flakes

mixed with 1 tbsp sea salt flakes

2 tbsp hoisin sauce

2 tbsp chilli garlic sauce

step 1

In a large stockpot bring 1 litre of water to the boil. Add the pork ribs and chicken thighs, and simmer for 15 mins, skimming off any impurities.

step 2

Discard the water and drain the meat. Clean the stockpot, then add 2 litres water and return the meat to the pot. Add two pinches of salt and the ground white pepper, ginger, star anise, Szechuan peppercorns and spring onions. Bring to the boil, then simmer, covered, over a medium heat for 1 hr.

step 3

Meanwhile, prepare all the condiments by putting them in small dipping bowls.

step 4

Once the stock is ready, remove the ribs and chicken and shred the meat using two forks. Strain the stock and discard the spices, spring onions and ginger. Bring the stock to the boil.

step 5

Divide the noodles between two large, wide bowls. Garnish around the noodles with the bean curd skin, mushrooms, spring onions, chillies, shallots, Romaine lettuce, spinach, tiger prawns and coriander. Add the shredded cooked meats. Ladle the hot stock over each bowl, covering all the ingredients.

step 6

Serve with the condiments and season with your favourites. Eat the noodles, then drink the soup broth at the end.

Method 2

🍜 Crossing the Bridge Noodles (Yunnan-style Rice Noodles)

✅ Serves: 1–2

🕒 Time: 30–40 minutes (prep-intensive)

🛒 Ingredients

For the broth (very hot and rich):

Chicken bones or carcass – 300g

Pork bones (optional, for richer broth) – 200g

Ginger – 4–5 slices

Spring onion – 1 stalk, chopped

Water – 1.5–2 liters

Salt – to taste

Optional: A small piece of Yunnan-style cured ham (or Jinhua ham)

Noodles:

Yunnan-style rice noodles (medium thickness, round) – 150–200g

Sub: Vietnamese bánh phở or Thai rice noodles (not too thin)

Typical toppings (customizable):

You can prepare several thinly sliced or pre-cooked ingredients. These go into the bowl and cook instantly from the hot broth:

Thinly sliced raw chicken breast – 50g

Thinly sliced raw pork or beef – 50g

Quail egg or chicken egg – 1, cracked into the bowl

Tofu skin (yuba) or soft tofu – sliced

Wood ear mushrooms – soaked and shredded

Bean sprouts – blanched

Chinese chives or spring onions – chopped

Coriander (cilantro) – optional

Sliced fish cake, shrimp, or ham – optional

Garnishes (optional):

Chili oil

Pickled vegetables (Yunnan style)

Sesame oil

Soy sauce

White pepper

🍳 Instructions

1. Make the broth:

Blanch bones in boiling water for 2–3 minutes to remove scum, then drain and rinse.

In a large pot, add clean bones, ginger, and spring onion. Fill with fresh water.

Bring to a boil, then simmer for 1.5–2 hours (longer = richer).

Strain and keep the broth very hot (near boiling) before serving.

2. Prepare noodles:

Cook rice noodles according to package instructions (usually soak or boil briefly).

Drain and set aside in individual bowls.

3. Prep ingredients:

Arrange your raw and blanched toppings on a platter — everything must be sliced thinly to cook quickly in hot broth.

4. Assemble the dish:

In a large serving bowl: place the cooked noodles first, then top with raw meat, egg, tofu, mushrooms, and greens.

Pour the boiling hot broth over everything — it should cook the raw ingredients on contact.

Let it sit for 1–2 minutes before eating.

5. Serve immediately:

Add chili oil, soy sauce, and other condiments to taste.

🔧 Notes & Tips:

Safety first: Make sure broth is boiling hot to safely cook raw meat and egg.

Traditionally, this dish is eaten by slowly adding ingredients to the broth while eating — like a personal mini hotpot.

For vegetarian versions, skip meat and use a rich vegetable or mushroom-based broth.