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Pork and Pickled Vegetable Noodle Soup
5 from 12 votes

Pork and Pickled Vegetable Noodle Soup

Pork and Pickled Vegetable Noodle Soup combines marinated stir-fried pork strips with tangy, rehydrated pickled snow cabbage and rice noodles in a light broth. The dish balances savory and slightly sour elements, with the pickled cabbage providing distinctive acidity and texture. Marinating the pork with garlic powder, sesame oil, soy sauce, sugar, and cornstarch tenderizes it and deepens flavor before quick stir-frying. The soup is comforting and complex.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 288 kcal
Course: Main Course
Cuisine: Asian, Chinese

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

    Cup of Yum
  1. Pour 5 cups of water in the bowl.
  2. 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.)
  3. Squeeze the pickled snow cabbage vegetable very well to remove excess water from soaking it.
  4. Then, cut the preserved Chinese snow cabbage vegetables into small pieces.
  5. Cut 1 medium sized Fresno chili pepper. (This is optional.)
  6. After that, cut 11 oz of pork (country style pork ribs boneless) into strips.
  7. 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.
  8. Mix it well and let it marinate for 15 minutes before cooking.
  9. Turn on medium small fire, add the marinated pork from step 8 into the non-stick pan.
  10. Loose up the pork and keep stir frying until it changes color, around 3-4 minutes.
  11. After, add the pickled snow cabbage vegetable from step 4 into the pork. Stir fry them a little bit.
  12. Add the chili pepper from step 5 if you like to add a little more flavor. (This is optional.)
  13. The following step, pour 6 cups of water into the pot and turn on the fire medium.
  14. 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.)
  15. 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.)
  16. Put some cooked rice noodles from step 15 into the bowl.
  17. 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.)
  18. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 288

% 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.