Yunnan Rice Noodle Soup (云南小锅米线)

Ingredients

• 200 g ground pork ((about 7 ounces, 80% lean; can substitute ground chicken, turkey or beef))
• 2 teaspoons Shaoxing wine ((or dry sherry cooking wine))
• 1/4 teaspoon dark soy sauce ((plus 2 teaspoons, divided))
• 1 tablespoon light soy sauce
• 2 tablespoons water
• 400 g fresh rice noodles ((or 200g dried rice noodle, or any noodle of your choice))
• 3 tablespoons oil
• 2 teaspoons ginger ((minced))
• 1 tablespoon garlic ((minced))
• 1-3 fresh/dried red chilies ((to taste, chopped; can substitute red pepper flakes))
• 6 cups chicken/pork stock or chicken stock
• 1/4 teaspoon sugar
• 100 g bean sprouts ((3.5 oz., can substitute julienned carrot or cabbage))
• 100 g pea tips ((3.5 oz., can also use spinach, napa cabbage, bok choy, or even mix salad greens))
• 50 g garlic chives ((cut into 1-inch pieces; or substitute thinly sliced shallot or onion))
• salt ((to taste))
• 150 g pickled sour cabbage
• 1/4 cup cilantro ((chopped))
• 1 scallion ((chopped))

Directions