Noodle Soup with Pork and Pickled Greens
Noodle soup with pork and pickled greens (xuecai rousi mian / 雪菜肉丝面) is one of our favorites––an easy, satisfying comfort food in Chinese households everywhere.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup shredded pork
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
- ½ teaspoon shaoxing wine
- 1/8 teaspoon white pepper
- 4 cups chicken stock
- 1 tablespoon oil
- 3-5 dried chilies ((de-seeded and roughly chopped; optional))
- 1 can pickled mustard greens ((find this at any Chinese grocery store))
- ¼ teaspoon sugar
- 8 oz. noodles ((dried or fresh))
- 1 teaspoon sesame oil
- 1 scallion ((chopped))
Instructions
- 1
In a small bowl, combine the pork, salt, cornstarch, sesame oil, shaoxing wine, and white pepper. Set aside to marinate while preparing other ingredients.
- 2
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.
- 3
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.
- 4
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.
- 5
Commence slurping!