Noodle Soup with Pork and Pickled Greens
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
2 bowls
-
Course
Main Course
-
Cuisine
Chinese
Noodle Soup with Pork and Pickled Greens
Description
Noodle Soup with Pork and Pickled Greens starts with pork marinated in salt, cornstarch, sesame oil, Shaoxing wine, and white pepper to tenderize and flavor it. The pork is quickly browned in high heat with dried chilies, then combined with canned pickled mustard greens and a touch of sugar, which complements the tangy pickled flavor and adds a balance to the dish. Meanwhile, noodles are cooked separately and placed in bowls before being topped with hot chicken stock to create the broth base. The pork and pickled green mixture is ladled over the noodles, and finally drizzled with sesame oil and sprinkled with chopped scallions to add fragrance and depth. The resulting soup marries tender pork, acidic greens, and smooth noodles in a savory broth with bursts of pickled sharpness and a hint of heat from the chilies.
The combination of textures—from the soft noodles to the crisp-tender pickled greens—makes each spoonful interesting. This soup can be served as a light yet filling meal and works well when you want something flavorful but not heavy. It's best enjoyed fresh after assembly to appreciate the distinct layers of flavors and textures.
Ingredients
For the pork and marinade:
- ½ cup pork shredded
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
- ½ teaspoon Shaoxing wine
- 1/8 teaspoon white pepper
For the rest of the noodle soup:
- 4 cups chicken stock
- 1 tablespoon neutral cooking oil generic cooking oil
- 3-5 dried chilies (de-seeded and roughly chopped; optional)
- 1 can mustard greens find this at any Chinese grocery store, pickled
- ¼ teaspoon sugar
- 8 oz. noodles (dried or fresh)
- 1 teaspoon sesame oil
- 1 scallion (chopped)
Instructions
- In a small bowl, combine the pork, salt, cornstarch, sesame oil, shaoxing wine, and white pepper. Set aside to marinate while preparing other ingredients.
- Bring a pot of water to a boil for your noodles, and cook the noodles according to package directions. Drain. In another medium pot, add your chicken stock and bring to a boil. Keep warm on the stove.
- Heat a tablespoon of oil in your wok over high heat and brown the pork. Add the chilies and the pickled vegetables. Stir-fry for a couple minutes, making sure the heat is still high. Add the sugar, give everything a final stir, and turn off the heat.
- Lay the noodles in your serving bowls and ladle in the hot broth. Top with your pork and vegetable mixture, and top each bowl with a few drops of sesame oil and chopped scallion.
- Commence slurping!
User Reviews
Overall Rating
5
You'll Also Love
