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Noodle Soup with Pork and Pickled Greens Recipe

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This recipe for Noodle Soup with Pork and Pickled Greens is from Bonnie's Book of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the pork and marinade:
1/4 pound ground pork
¼ teaspoon of salt
1 teaspoon cornstarch
½ teaspoon sesame oil
½ teaspoon shaoxing wine
1/8 teaspoon pepper, black or white

For the rest of the noodle soup:
4 cups chicken stock
1 tablespoon oil
3-5 dried chilies, de-seeded and roughly chopped (optional)
¼ teaspoon sugar
8 oz. noodles (dried or fresh)
1 teaspoon sesame oil
1 scallion, chopped
1 can of pickled mustard greens (found at Chinese grocery stores, it may be labeled “pickled mustard greens,” “pickled cabbage,” or “preserved vegetables”)
Directions:
Directions:
In a small bowl, combine the pork, salt, cornstarch, sesame oil, shaoxing wine, and pepper. Set aside to marinate while preparing other ingredients.

Bring the chicken stock to a boil, insert a strainer, and cook the noodles according to package directions. Drain. Divide the noodles into 2-3 bowls for serving. Keep stock on a low simmer.

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

Ladle stock over the noodles and top with meat mixture. Garnish each bowl with a few drops of sesame oil and chopped scallion.
Personal Notes:
Personal Notes:
Adapted from: thewoksoflife.com/2014/08/noodle-soup-pork-pickled-greens/

 

 

 

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