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.
Servings: 2 bowls
Ingredients
For the pork and marinade:
- ½ cup shredded pork
- 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 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
- 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!