Pork and Pickled Vegetable Noodle Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
288 kcal
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Course
Main Course
Pork and Pickled Vegetable Noodle Soup
Description
This soup features boneless country-style pork ribs sliced and marinated with garlic powder, sesame oil, soy sauce, sugar, and cornstarch to create tender, flavorful meat. Meanwhile, pickled snow cabbage is soaked and squeezed to reduce excess salt and moisture and then cut into small pieces. The pork is stir-fried in a pan until color changes, combining with the diced pickled vegetables.
Rice noodles are soaked or cooked as required and then added into a broth made from water (5 cups) and any remaining pickled vegetable liquid, forming a light but flavorful soup base. The interplay of savory pork, tangy pickled cabbage, and soft noodles produces a satisfying and balanced soup with a subtle spicy note if chili peppers are added.
This soup is suitable as a warming lunch or dinner, offering layers of flavor from marinating and pickled components. Adjust chili inclusion to taste. Leftover stir-fried pork and vegetables can be refrigerated or frozen for later use, and portioning the meat and pickled cabbage into the soup allows serving flexibility.
Ingredients
- 14 oz pickled snow cabbage
- 11 oz pork (Country style pork ribs boneless)
- 1 Chili pepper (Medium size, optional)
- 2 pieces rice noodles (8 oz)
Marinated Pork:
- 2 teaspoons garlic powder
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Instructions
- Pour 5 cups of water in the bowl.
- Soak 14 oz of the pickled snow cabbage vegetables for 30-45 minutes. (I used one pound of sher li hon (雪里红/雪里蕻) to make around 14 oz pickled snow cabbage. See details for how to make pickled snow cabbage post.)
- Squeeze the pickled snow cabbage vegetable very well to remove excess water from soaking it.
- Then, cut the preserved Chinese snow cabbage vegetables into small pieces.
- Cut 1 medium sized Fresno chili pepper. (This is optional.)
- After that, cut 11 oz of pork (country style pork ribs boneless) into strips.
- Next, put the cut pork into a bowl, add 2 teaspoons of garlic powder, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 1 teaspoon of sugar and 1 teaspoon of cornstarch.
- Mix it well and let it marinate for 15 minutes before cooking.
- Turn on medium small fire, add the marinated pork from step 8 into the non-stick pan.
- Loose up the pork and keep stir frying until it changes color, around 3-4 minutes.
- After, add the pickled snow cabbage vegetable from step 4 into the pork. Stir fry them a little bit.
- Add the chili pepper from step 5 if you like to add a little more flavor. (This is optional.)
- The following step, pour 6 cups of water into the pot and turn on the fire medium.
- When the water is boiling, add 2 pieces of rice noodle (8 oz) into the pot, turn the fire to small and let it cook until the noodle is soft. ( I used Three Ladies brand rice noodles, it is a little bit thicker. Therefore, I cooked for 8 minutes. Different brands of rice noodles, the cooking time may vary. Please follow the instructions on the package.)
- When the noodles are done, drain the rice noodles. (Don't discard the boiling water for the noodles because I used it for the broth.)
- Put some cooked rice noodles from step 15 into the bowl.
- Top 2-3 tablespoons of stir fry pork and pickled snow cabbage vegetable from step 12 on the cooked rice noodle. (You can add more or less depending on your taste or saltiness.)
- Lastly, pour the boiled noodle water into the bowl. (I used boiled noodle water as the broth for this recipe because the pork and pickled vegetables are salty and have a lot of flavor.) Or, you can use chicken broth instead.
Notes
- Prepare pickled snow cabbage 3-4 days in advance or use store-bought; soak before use to reduce saltiness.
- Marinate pork strips for at least 15 minutes to tenderize and infuse flavor before cooking.
- Adjust chili inclusion for desired spice level; use medium sized Fresno chili if preferred.
- Serve soup with 2-3 tablespoons of pork and pickled vegetables per bowl or to taste.
- Extra stir-fried pork and pickled cabbage can be refrigerated or frozen for later meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 56mg | 19% |
| Sodium | 824mg | 34% |
| Potassium | 1144mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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