Guoqiao Mixian (Rice Noodles Crossing The Bridge)

Name: Guoqiao Mixian (Rice Noodles Crossing The Bridge)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 dried Chinese black mushrooms; 9 ounces very fine Chinese egg noodles; 1 ounce spinach; 2 ounces boneless chicken breasts; 2 ounces fish fillets, skinned and deboned; 2 ounces shrimp or 2 ounces prawns, shelled; 1/4 lb prosciutto ham, thinly sliced; 1/2 teaspoon rice wine; 1/8 teaspoon fresh ginger, chopped; 1/8 teaspoon salt; 1/8 teaspoon soy sauce; 6 cups chicken broth; 1/2 teaspoon salt; 5 tablespoons chicken fat; 1/4 cup fresh cilantro leaves, chopped

Servings: persons

8 dried Chinese black mushrooms
9 ounces very fine Chinese egg noodles
1 ounce spinach
2 ounces boneless chicken breasts
2 ounces fish fillets, skinned and deboned
2 ounces shrimp or 2 ounces prawns, shelled
1/4 lb prosciutto ham, thinly sliced
1/2 teaspoon rice wine
1/8 teaspoon fresh ginger, chopped
1/8 teaspoon salt
1/8 teaspoon soy sauce
6 cups chicken broth
1/2 teaspoon salt
5 tablespoons chicken fat
1/4 cup fresh cilantro leaves, chopped

1
Soak the mushrooms in warm water for 20 minutes, drain, and set aside.
2
Blanch the spinach briefly in boiling water, drain, and set aside. Mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. Slice the chicken, fish, prosciutto and prawns paper-thin. Spread out on a serving platter and add the marinade. Let stand.
3
Heat a pot of water to boiling and add the noodles. Bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. Drain in a colander and lay the spinach on top.
4
Bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. Bring to a fast boil for 1 minute. Transfer to a tureen, previously filled with hot water and then drained, and bring to the table with the platter of meats and the colander of noodles.
5
Submerge four large ceramic soup bowls in the sink under hot tap water until they are very warm. Place 1/4 of the noodles in each bowl. On top of the noodles, place 1/4 of the fish, shrimp, chicken, spinach, mushrooms and prosciutto. Pour the boiling broth into the bowls and let them sit for 2 minutes. Top each bowl with a little cilantro and serve.

997

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 dried Chinese black mushrooms, 9 ounces very fine Chinese egg noodles, 1 ounce spinach, 2 ounces boneless chicken breasts, and more.

Yes, Guoqiao Mixian (Rice Noodles Crossing The Bridge) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!