Think of this as soup dumplings deconstructed. Rich porky broth, shredded ginger, dark soy and black vinegar bring that iconic Xiao Long Bao vibe, but fast-tracked into a spicy, slurpy noodle bowl with juicy pork, soft veg and chewy rice noodles.
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2
Rice Noodle
Pork Mince
Spring Onion
Fresh Ginger
Garlic
Pak Choi
Dark Soy Sauce
Light Soy Sauce
Chinese Black Vinegar
Crispy Chilli Oil
Sunflower Oil
Salt
Black Pepper
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Notes (24)
Y
Yaz D.
2 months ago
Wow wow wow!!! Was amazing. The best recipe on mob so far!!! The ginger really made it!
H
Hannah B.
3 months ago
Amazing recipe! Super easy and tastes great - will defo be making again
M
Millie F.
6 days ago
(edited)
Great meal. I didn’t add any chilli oil in the pan and after I dished it up I added chilli oil on top with with spring onion greens. My 9 month old ate a whole bowl of it (with no chilli oil) and my husband had a fair bit of chilli oil on the top of his but everyone enjoyed it at varied spice levels 🥳🙂I also used ginger paste instead of sticks and it worked great!
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.
18 days ago
(edited)
Loved this recipe! Easy to make, and tastes delicious. I couldn’t find the Chinese black vinegar and so tried balsamic vinegar instead. I’m a big fan of ginger and so will add a little more to it next time. I also want a little more veg in and so another pak choi (maybe some bean sprouts and bell pepper).
R
Rachel W.
25 days ago
Love this… make fairly often. I go easier in the crispy chilli oil though.
W
Will S.
2 months ago
(edited)
A solid 8 / 10 - yum!
Did make a few substitutions:
-> Substituted some of the Pak Choi for Choi Sum
-> Substituted some of the spring onions for finely diced baby leeks
-> Substituted Chinese Black Vinegar (couldn’t find!) with some balsamic & some rice wine vinegar
-> Added a bit of MSG for extra oomph!
What I would potentially try differently for next time:
-> Scramble some eggs into the pan with the noodles
-> Potentially add some fried prawns & a little fish sauce to the pan
C
Connor B.
2 months ago
super quick and easy. so delicious.
A
Abi L.
2 months ago
quick, easy and super tasty! Will definitely come back to this one.
J
James A.
2 months ago
Heads up recipe misses when/how to chop the pak choi (it just says ‘add the chopped pak choi’ so I didn’t have it ready) :)
J
James A.
2 months ago
(But just finished and it was super delicious - adding to the rotation!)
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.
2 months ago
lacks in flavour
M
Mob
2 months ago
·Admin
Hey there, thanks for giving this a go and sorry to hear it didn't hit the spot! We'll take a look at the recipe.
A
Adam M.
2 months ago
nice quick tasty meal. perfect for midweek
Z
Zoe C.
2 months ago
I really wanted to love this recipe as these are my flavors however, there was nothing to hold the dish together and although I enjoyed the flavors I think the texture of the mince was a big no from me!
M
Mob
2 months ago
·Admin
Hey Zoe, thanks for giving this one a go! Sorry to hear it didn't hit the spot this time.
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.
2 months ago
Too much ginger for our liking. really overpowered the dish and made it way to spicy.
M
Mob
2 months ago
·Admin
Hey there, thanks for giving this a go! Ginger is a key flavour in this dish, but if you're not a fan of a more gingery taste, you can always reduce the amount next time!
D
Dani W.
2 months ago
easy n yum ! just needs to say what to do with second half of ginger
T
Taylor S.
3 months ago
we make this every week it’s a firm favourite in our house! So good!!
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Sophie B.
3 months ago
really tasty and really easy! added coriander and beansprouts, 10/10
B
Branwen L.
3 months ago
Loved this so much! Used balsamic as I didn't have any black vinegar, and it worked a treat.
G
Gillian S.
3 months ago
really good- a big hit with the whole family.
R
Rebecca W.
3 months ago
really tasty and quick to throw together. I made it vegetarian and used quorn mince and felt that it soaked up loads of the sauce, so would make more of it next time to look more like the attached picture
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Jess W.
3 months ago
Easy and delicious! We loved it!
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Steph C.
3 months ago
What do you do with the other half of the ginger??
M
Mob
3 months ago
·Admin
Hey Steph! Thanks for your feedback, we've amended the recipe to make this more clear :)
K
Kirsten W.
3 months ago
nice recipe but doesn't tell you when to add the second half of the ginger? it's quite bland..
H
Henry H.
3 months ago
pretty tasty. i used lao gan ma for the chili crisp, and found the end result a bit salty. finished off with some lime juice to balance
S
Sophie B.
3 months ago
any suggested subs for black vinegar?
J
Jodie N.
3 months ago
balsamic works as a great sub! x
G
Gummy B.
3 months ago
kids weren't keen on it. I loved it. even made my own chilli oil