Yunnan Rice Noodles (Crossing the Bridge Noodles, Mixian, Mifen)

Mala Market exclusive

Yunnan province is renowned for its rice noodles, so we have gone straight to the source for these medium-thick, round noodles made simply of rice flour and water. As a general rule, Yunnan and the rest of southern China opt for fresh rice noodles when they can, with the caveat that they must be made by the factory and consumed by the eater within the same 24 hours. Otherwise, diners opt for dried noodles like these.

They are called guoqiao mixian, or Crossing the Bridge Noodles, after the famous Yunnan dish, but they are also of the type used in most all Yunnan mixian soups and salads. The Nanhuyuan brand is located in the town of Mengzi, where Crossing the Bridge Noodles were created, and the company makes nothing but fresh and dried rice noodles, honing its expertise over the decades. Its noodles are additive- and pollution-free.

Try these quintessential recipes from our Yunnan contributor Michelle Zhao, including xiaoguo mixian (little pot rice noodles) and liang mixian (cold rice noodles), along with these clay pot rice noodles.

Also called mifen, these rice noodles are used just as widely in southwestern China's other rice-centric regions, including Guizhou and Guangxi. Learn more about Guangxi's numerous (and "criminally underrated") noodles, including char siu rice noodles, from our affiliate Chinese Cooking Demystified. 

There are many methods for preparing rice noodles, including those requiring a long pre-cooking soak, but this is Michelle's method for producing a nice, springy noodle that resembles the fresh version: Boil noodles just until soft, 10-15 minutes. Remove from heat, cover pot and let sit in the hot water for 10 minutes. Rinse under cold water until completely cooled.