PORK AND PICKLED MUSTARD GREENS NOODLE SOUP

Pork and pickled mustard greens noodle soup

PORK AND PICKLED MUSTARD GREENS NOODLE SOUP

#SIAintheKitchen

Wow, talk about a throwback. I haven’t had this dish in several years. SEVERAL years. Literally. Seven whole years.

I had first had this dish at a Shanghainese restaurant alongside my favourite juicy Xiao long bao. Now, I have no idea if this is actually of Shanghainese origin since I can’t find anything online but what I do remember is that this dish is absolutely awesome. It’s so underrated! Lightly marinated pork, chewy wheat noodles and tender pickled mustard greens - can any of this be wrong?

It is surprisingly easy to make and can be whipped up together just under 30 minutes. I use pork spareribs in mind which I purchased by accident. I’d recommend using something boneless although these were super delicious even on its own. So good.

PORK AND PICKLED MUSTARD GREENS NOODLE SOUP - serves 4 (adapted from The Woks of Life)

  • 500g fresh wheat noodles

  • 1 lb pork ribs, chopped

  • 3 thai red chilies, chopped

  • 4 tbsp soy sauce

  • 4 tbsp shaoxing wine

  • 2 tsps cornstarch

  • 1 tsp kosher salt

  • 1 tsp chili oil

  • 2 tbsp vegetable oil

  • ~1 cup water

  • 2 tsps granulated sugar

  • 300g pickled mustard greens, chopped

  • 1 quart chicken stock

  • 1 green onion, chopped (garnish)

  1. In a medium-sized bowl, combine the pork ribs, Thai chilies, soy sauce, shaoxing wine, cornstarch, kosher salt and chili oil. Allow to marinade while you prep the other ingredients.

  2. Bring a large pot of water to a boil. Once boiling, cook the fresh wheat noodles until al dente, about 6 minutes. Drain, rinse and set aside.

  3. In a pot, bring the chicken stock to a boil and lower to a simmer. Keep the stock on a simmer while you cook the toppings.

  4. In a saucepan, heat the vegetable oil over medium-high heat. Add the pork and marinade to the pan and begin to brown the meat. As the sauce begins to thicken, add some water to loosen it up while the meat cooks. Cook the pork on all sides, takes about 5 minutes.

  5. Add the sugar and pickled mustard greens to the pan and cook until heated through, about 2 minutes. Turn off heat.

  6. When ready, divide the noodles into 4 bowl, ladle broth over the noodles and top with the pork and mustard green mixture. Garnish with chopped scallions and additional chili oil.

ASIAN, CHINESE, MEATStephanie Siapork and pickled mustard greens noodle soup, noodle soup, soup noodles, Chinese cooking, Chinese recipes, Shanghainese noodle soupComment